Culinary Reactions [Paperback] Field, Simon Quellen

I have always been obsessed with chemistry. Sometimes I tried to cook something fancy and failed (like, egg whites don't thicken, the sauce is lumpy, the bread doesn't rise etc.). So, it would be nice to have a book about kitchen chemistry explaining the science behind the cooking process. I surfed Amazon for "The Science of cooking" and similar titles. I have got myself a handful of books. This one is the easiest for less chemistry-wise people; it's short, simple and a good start. I don't have a photo since it bought an e-version of the book.

I took food chemistry for my culinary degree, but there was no textbook for the class (we just used notes provided by the professor). I purchased this book as supplemental material because I am interested in food chemistry and wanted to get a little extra out of the class. I found that a lot of the topics covered in the class were the same as what is in this book, and if I had some difficulty understanding certain topics in the class, this book did a good job explaining them and assisting my understanding. For only $10.00, this was a great buy!

I find it very interesting the topics that attack in the book, the language used for the explanations is very informal, not so technical and easy to follow. The topics are very general and it covers a great amount of cooking topics, however it doesn't go in dept. It gives some curious experiments but it does not contain many recipes where to apply the knowledge

Chemistry on the book is a bit boring, but fortunately the next time it happened in my kitchen I started to appreciate it. I like how it explains the effect of each part of a recipe. It's a fun read, and the flexibility it taught to adapt recipes is invaluable.

Es el tipo de libros que resulta una delicia leer porque esta lleno de información interesante y tiene fotos muy buenas también. Claramente lo recomiendo.