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Proquest Ebooks on the Chemistry of Cooking
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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by
Publication Date: 2016-05-20
Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level.
Kitchen as Laboratory: Reflections on the Science of Food and Cooking by
Publication Date: 2012-01-31
A collection of essays on the chemistry of specific dishes. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and moussaka to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations.
Open Source Ebooks on Cooking and Chemistry
Chemistry of Cooking by
Publication Date: 2016
Excerpt from Open Textbook Library description: This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes
APA Citations for Electronic Resources
The Science of Cooking
Created by The Exploratorium, this site breaks down the science of cooking first by ingredients and then by scientific processes, i.e. egg whites -> chemical bonding.
Food and Cooking Chemistry
American Chemical Society website for educators with links to projects which teach chemistry through cooking. Includes brief, well edited videos describing the Maillard reaction and the universal appeal of pizza.
Reactions: American Chemical Society
America's Test Cooking: The Science of Good Cooking:
Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX: