With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Vedecké pokusy, ktoré môžete zjesť Séria
Táto séria skúma fascinujúce spojenie vedy a varenia, kde sa kulinárske techniky spájajú s vedeckými princípmi na vytvorenie lahodných jedál. Každá kniha sa ponára do chémie varenia a ponúka pohľad na to, ako ingrediencie reagujú a menia sa. Čitatelia objavia, ako pozdvihnúť svoje kuchárske schopnosti a zároveň pochopiť vedu stojacu za chuťou a textúrou. Je to ideálny spôsob, ako si užiť vedu v kuchyni.
