Chemistry in Your Kitchen

Whether you know it or not, you become a chemist any time you step into a kitchen. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. This is a fascinating read for anyone interested in the science behind cooking.