Food Chemistry

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Newly minted high school teacher Lily Cross is young, bubbly, and can’t wait to put her fresh ideas into practice in the classroom. Her excitement is derailed after a disastrous run-in with a colleague. Lily didn’t realize she’d have to win over her fellow teachers as well as her students, but that’s okay. Lily’s up to the challenge.

An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.

Microbiology for Dummies is your guide to understanding the fundamentals of this enormously-encompassing field. Whether your career plans include microbiology or another science or health specialty, you need to understand life at the cellular level before you can understand anything on the macro scale. Microbes are literally the foundation of all life, and they are everywhere. Microbiology for Dummies will help you understand them, appreciate them, and use them.

Teenage Stella Blunt does not know how to win friends. Her size, her snark, and her trust issues are all big problems. Only one person seems to like her...and he's weird as hell. Shy, awkward Howie Mullins is smitten. Stella has curves and brains - what's not to love? Howie can't stop drooling over her in chemistry class. Now, he's offering Stella his heart. Literally. Can Howie convince Stella to take a chance on love? Or will she take him out with a chainsaw?

Prepare to embark on a gastronomical journey with "Culinary Chemistry," an enthralling eBook that ignites the alchemy between science and cooking. This isn't just another collection of recipes; it's a veritable textbook for the senses, guiding food enthusiasts on an expedition through the intricacies of flavor, taste, and texture. Your adventure begins in the realm of taste. Uncover the secrets behind the basic tastes and how the tongue discerns each nuance. Delve into aromatic compounds and learn how they forge the complex profiles we relish in every bite. Discover the subtle yet essential...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Laboratory precision meets culinary creativity in this comprehensive exploration of the science that transforms raw ingredients into the foods we love. This book bridges the gap between complex food science and everyday cooking, making the fundamentals of molecular gastronomy accessible to both home cooks and culinary professionals. Through clear, engaging prose, readers unravel the mysteries behind common cooking phenomena - from why meat browns to how emulsions hold together. Each section explores fundamental principles like the Maillard reaction, protein denaturation, and enzymatic ...

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

There are many types of sugar used in the foods we eat. To stay healthy, we can't consume too many of those pesky added sugars!

Immerse yourself in a transformative journey that melds science with sustainability—welcome to "Chemistry for a Greener World," a guide that reveals the secrets of eco-conscious living through the riveting lens of green chemistry. Your companion in unlocking a treasure trove of environmentally-friendly strategies, this eBook promises to be an essential addition to the libraries of those eager to harmonize their habits with the health of our planet. From the foundational concepts of green chemistry to the innovation of eco-friendly fuels, each chapter of this enlightening resource is ...

Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.

What is love? A profound and life-changing emotion, or a heady brew of neurochemicals washing through your brain? Two young medical students take a break from their studies to enjoy a night out at a neuromance palace, where for a mere $40 you can fall deeply in love and out again in a single carefree evening. Here's a romantic comedy about sales techniques, square-dancing, and hormones gone wild.

Dive headfirst into the fascinating world beneath our feet with "Beneath Our Feet," an enthralling eBook that promises to revolutionize your understanding of the ground on which we walk, build, and most importantly, grow. Embark on a journey that begins with the bustling life of soil microbiology. Unveil the microbial world that lays the foundation of our ecosystem’s health, and explore the symbiotic relationships that our flourishing gardens rely on. From the tiny titans such as bacteria and fungi to the industrious work of nematodes and protozoa, you will learn to appreciate the ...

Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigor, health coach Dimple Jangda has helped people all over the world recover from chronic diseases through a powerful combination of ancient Ayurvedic science, modern research and nutrition with a special emphasis on food chemistry. In this comprehensive book, she shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.

Three years into her graduate studies at a demanding Boston university, the unnamed narrator of this nimbly wry, concise debut finds her onetime love for chemistry is more hypothesis than reality. She's tormented by her failed research - and reminded of her delays by her peers, her advisor, and most of all her Chinese parents, who have always expected nothing short of excellence from her throughout her life.