Culinary Reactions: The Everyday Chemistry Of Cooking is a book for the scientists who love cooking or the cooks who love science. If you are neither of those, you might find this book frustrating. Consider yourself warned. The author Simon Quellen Field is the CEO of Kinetic MicroScience, a company that designs and sells science toys. The book Culinary Reactions is an exploration of food and cooking from a scientific point of view. Throughout the book, there are chemical lessons, recipes and some nutrition-related topics. I listened to the audiobook because that’s my preferred medium these days but keep in mind the following: The audiobook is not narrated by the…