Ever wonder how popcorn pops? Or why eggs which are liquid at room temperature become solid when heated? Or how baking powder works, and how it differs from baking soda? These and other questions are answered in-depth in The Epicurean Laboratory. Chapter by chapter author Tina Seelig explores the chemistry of cooking. Included in each chapter is a delicious, easy-to-prepare recipe illustrating chemistry principles explained in the chapter. This book is a fun way to put the chemistry you learned in high school to work. It also shows how cooking is as much a science as an art. A great book for anyone who loves both science and food. First published about ten years ago, the book is currently out of print. However, used copies are available at Amazon.com.
- Salmon Chowder
- Deviled Ham with Pickled Jalapeños
- Eggs Mimosa with Artichoke Tapenade
- Ham and Asparagus Strata
- Glazed Baked Ham