Cooking Chemistry

What chemical reaction makes bread dough rise? What ingredients make gelatin wiggle and jiggle? Cooking Chemistry answers these questions and more, offering a high-interest STEM introduction to key chemistry concepts that are a part of the foods we see and eat every day. Each book highlights a specific kind of food transformation, introducing readers to the science and chemistry behind tasty foods and how chefs and bakers can use chemical reactions to their advantage. Beautiful, crisp, full-color photographs complement the text and aid readers' comprehension. Each book also includes hands-on cooking activities that allow readers to see the process for themselves.