Matthew Hartings: Chemistry in Your Kitchen

Cover: 9781782623137 | Chemistry in Your Kitchen | Matthew Hartings | Taschenbuch | Englisch

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Sprache: Englisch

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Beschreibung

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.

Über den Autor

Matthew R Hartings is an Assistant Professor at the American University, where he runs a chemistry of cooking class that is very popular with non-science majors.

Inhaltsverzeichnis

Part I. Breakfast: Coffee; Bacon; Eggs; Pancakes; Part II. Lunch: Jelly; Macaroni and Cheese; Bread; Vinaigrette; Part III. Dinner: Pizza; Meat Time; More Meat Time; Color; Part IV: Drinks and Dessert: Beer; Cocktails; Ice Cream; Pie; Subject Index

Details

Erscheinungsjahr:	2016
Genre:	Importe , Technik allg.
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Inhalt:	Kartoniert / Broschiert
ISBN-13:	9781782623137
ISBN-10:	1782623132
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Hartings, Matthew
Hersteller:	Royal Society of Chemistry
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	227 x 154 x 27 mm
Von/Mit:	Matthew Hartings
Erscheinungsdatum:	30.11.2016
Gewicht:	0,492 kg