The Science of Cooking
understanding the biology and chemistry behind food and cooking
$122.39
- Paperback
624 pages
- Release Date
26 June 2025
Summary
Unlock Your Inner Chef: The Science Behind Every Bite
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING
The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activ…
Book Details
| ISBN-13: | 9781394158218 |
|---|---|
| ISBN-10: | 1394158211 |
| Author: | Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Ashley L. Corrigan Steffey, Mark A. Wallert |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 624 |
| Edition: | 2nd |
| Release Date: | 26 June 2025 |
| Weight: | 1.43kg |
| Dimensions: | 252mm x 203mm x 33mm |
About The Author
Joseph J. Provost
Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California.
Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania.
Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.
Ashley L. Corrigan Steffey, MS, Faculty of Chemistry, University of San Diego, California.
Mark A. Wallert, PhD, retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.
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