Science Experiments You Can Eat Series

This series explores the delicious intersection of science and cuisine, where culinary techniques are paired with scientific principles to create mouthwatering dishes. Each book delves into the chemistry of cooking, offering insights into how ingredients interact and transform. Readers will discover how to elevate their cooking skills while understanding the science behind flavors and textures. It's a perfect way to enjoy science in the kitchen.

Recommended Reading Order

1
Science Experiments You Can Eat
Vicki Cobb
128 pages
5 hours of reading
4.2(14)Add rating
What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America