Good book on the chemistry of cooking?
What is a good book on the chemistry of cooking? I am looking for a book that discusses fermentation chemical reactions and reactions that occur when food is heated.
Best Answer
The standard and most commonly referenced home-cook-approachable book on the science of cooking is On Food and Cooking, by Harold McGee.
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What is the chemistry of cooking?
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Any cooking you do involves chemistry. The use of heat, cold, and cutting changes the composition of foods. Even simply slicing an apple sets off chemical reactions that change the color of the apple's flesh. If you heat up sugar to turn it into syrup, you're using a chemical reaction.Do you need chemistry for cooking?
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Answer 2
Many books! Here's a few:
- Culinary Reactions is probably the book that most directly addresses your question, since it's specifically cooking and chemistry.
- The Food Lab has quite a bit of chemistry in it.
- Science and Cooking is both chemistry and physics.
- Modernist Cuisine, while about all the new cooking techniques, sure has a bunch of applied chemistry which is explained in the booth.
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