Culinary Chemistry Understanding the Science Behind Professional Cooking

Authored by Dr Bhaskar Bora, Culinary Chemistry explores everything from the Maillard reaction and caramelization to the art of sous-vide cooking and the role of enzymes in tenderizing meat. Delve into the fascinating world of molecular gastronomy, discover how fermentation transforms flavours in foods like kimchi and miso, and learn the science behind perfecting your sauces, pastries, and baked goods.
In this comprehensive guide, you'll find:The chemistry of heat and its transformative power in cookingHow to balance acidity and alkalinity for flavour and preservationThe secrets of creating emulsions, gels, and foamsSustainable cooking methods that reduce waste and improve efficiencyInsights into the future of food with plant-based alternatives, lab-grown meat, and 3D food printingBy merging culinary artistry with scientific knowledge, Culinary Chemistry equips you with the tools to create innovative, flavorful dishes that excite the palate and push the boundaries of traditional cooking.
Whether you're mastering food safety, perfecting flavour pairings, or experimenting with global culinary techniques, this book is your indispensable guide to becoming a more informed and creative chef.