150 Food Science Questions Answered: Cook Smarter, Cook Better - Paperback
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150 Food Science Questions Answered: Cook Smarter, Cook Better
Cooking isn't just an art, it's a science-150 fascinating food facts to make you a better cook
Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food,...
BRYAN LE is a Ph.D. candidate in Food Science at the University of Wisconsin, Madison. He is the VP of digital and social media for the Institute of Food Technologists Student Association and manages, edits, and writes articles for their official blog, Science Meets Food. Le is a recipient of the James Beard Legacy Scholarship from the James Beard Foundation.
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