“Kitchen Science Basics” unveils the fascinating science behind everyday cooking, transforming your kitchen into a lab of culinary exploration. It delves into the chemical reactions, like the Maillard reaction responsible for browning, and physical transformations that dictate flavor and texture. Understanding emulsion science is the key to stable sauces and dressings. This book aims to empower home cooks and food enthusiasts by demystifying food science jargon and presenting it in an accessible, engaging manner.
The book begins with fundamental chemistry and physics concepts, then transitions to specific food groups and cooking techniques such as baking, frying, and grilling. Each chapter builds on the previous one, culminating in advanced culinary techniques and recipe design. By understanding the “why” behind recipes, readers can troubleshoot common cooking problems, adapt techniques, and innovate in the kitchen, ultimately enhancing their culinary skills and enjoyment.
