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Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food. Features - Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology - Equally useful for general readers, home and professional cooks, and culinary students - Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods - A reference section at the end of each chapter points readers to resources for further study - Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures","forthcoming":false,"isbn13":"9780262544795","publication_date":"20230110","publisher":"MIT Press","slug":"chemistry-for-cooks","subtitle":"An Introduction to the Science of Cooking","title":"Chemistry for Cooks"},"discovery":{"categories":{"all":[{"bisac_code":"SCI013010","confidence_band":"medium","label":"Analytical Chemistry","score":0.762,"source":"bisac_hint_model"},{"bisac_code":"SCI013050","confidence_band":"medium","label":"Physical Chemistry","score":0.7552,"source":"bisac_hint_model"},{"bisac_code":"JNF051070","confidence_band":"medium","label":"Chemistry","score":0.7394,"source":"bisac_hint_model"}],"hint":[{"bisac_code":"SCI013010","confidence_band":"medium","label":"Analytical Chemistry","score":0.762,"source":"bisac_hint_model"},{"bisac_code":"SCI013050","confidence_band":"medium","label":"Physical Chemistry","score":0.7552,"source":"bisac_hint_model"},{"bisac_code":"JNF051070","confidence_band":"medium","label":"Chemistry","score":0.7394,"source":"bisac_hint_model"}],"publisher":[{"bisac_code":"SCI013000","confidence_band":"high","label":"Chemistry","score":1,"source":"onix_publisher_code"},{"bisac_code":"SCI028000","confidence_band":"high","label":"Hands-On Science Projects","score":1,"source":"onix_publisher_code"},{"bisac_code":"TEC012010","confidence_band":"high","label":"Food Chemistry & Biotechnology","score":1,"source":"onix_publisher_code"}]},"genres":[{"label":"Analytical Chemistry","score":0.762,"slug":"analytical-chemistry"},{"label":"Physical Chemistry","score":0.7552,"slug":"physical-chemistry"},{"label":"Chemistry","score":0.7394,"slug":"chemistry"}],"reader_fit":["Undergraduate non-science majors and high school students interested in cooking","Home cooks and culinary students curious about food science"],"related_lists":[],"series":null,"similar_books":[{"authors":["Vassilis Kontogiorgos"],"book_id":"9783031535604","cover_image_url":"https://img.bookfrontier.com/9783031535604.jpg?v=893adcd7c51170cd","score":0.7926,"title":"Introduction to Food Chemistry","url":"https://bookfrontier.com/books/9783031535604"},{"authors":["America's Test Kitchen Kids"],"book_id":"9781948703666","cover_image_url":"https://img.bookfrontier.com/9781948703666.jpg?v=15d0ca2ad32089ed","score":0.7387,"title":"The Complete Cookbook for Young Scientists","url":"https://bookfrontier.com/books/9781948703666"},{"authors":["Richard Post","Chad Snyder","Clifford C. 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