culinary reactions

Book review: Culinary reactions (Simon Quellen Field)

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…Continue reading Book review: Culinary reactions (Simon Quellen Field)