This item culinary reactions the everyday chemistry of cooking by simon quellen field paperback cdn1876 only 10 left in stock ships from and sold by amazonca. When you39re cooking you39re a chemist every time you follow or modify a recipe you are experimenting with acids and bases emulsions and suspensions gels and foams in your kitchen you denature proteins crystallize compounds react enzymes with substrates and nurture desired. When youre cooking youre a chemist every time you follow or modify a recipe you are experimenting with acids and bases emulsions and suspensions gels and foams in your kitchen you denature proteins crystallize compounds react enzymes with substrates and nurture desired microbial life while suppressing harmful bacteria and fungi and unlike in a laboratory you can eat your . Science news was founded in 1921 as an independent nonprofit source of accurate information on the latest news of science medicine and technology today our mission remains the same to empower . I found culinary reactions the everyday chemistry of cooking to be an interesting and engaging read suitable for a wide variety of audiences this book gave easy understandable explanations for complex scientific topics although these descriptions are brief and general they provide adequate detail to understand the science in this book