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This page provides links to both online and PDF version of the book Chemistry of Cooking that covers the following topics related to Kitchen Chemistry : Introduction, Atoms, Molecules, and Ions, Cooking Techniques: Thickening and Concentrating Flavors, Understanding Ingredients: Flour, Understanding Ingredients: Fat, Understanding Ingredients: Sugar, Understanding Ingredients: Leavening Agents, Understanding Ingredients: Dairy Products, Understanding Ingredients: Eggs, Chocolate, Understanding Ingredients: Spices.
Author(s): Sorangel Rodriguez-Velazquez
NA Pages
This note shows some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
Author(s): Dr. Patricia Christie
NA Pages
