YA-- An explanation of the chemical properties of proteins, carbohydrates, microbes, acids and bases, and their subsequent reactions in the cooking process is accompanied by recipes that demonstrate each of these principles. For example, because egg proteins form too many bonds if overcooked, leading to dry, grainy cake textures, it's important to remove cheesecakes from the oven before they are actually done. Other specific phenomena are explained through making fudge, pasta, vinagrette dressings, or Irish soda bread. What better way to explore science than through eating one's lab experiments?
Copyright 1991 Reed Business Information, Inc.

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