Description
The kitchen, often regarded as a domain of scents, tastes, and heritage, also serves as a dynamic laboratory where science is practiced daily. Kitchen Chemistry is a journey into this intriguing blend of chemistry and cooking, aimed at revealing the scientific principles behind our food, its preparation, and its impact on our health and well-being. This book is designed for students, educators, and inquisitive individuals eager to explore the molecular wonders that take place in everyday cooking.
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