The Science of Cooking

How does baking powder work? What happens when you beat an egg white? How does yeast make bread rise? These and a hundred other issues make cooking an ideal discipline for scientific investigation. In this lively and accessible guide to the science of cooking, Peter Barham shows the kitchen scientist just what's happening on the range and in the over.
TOC: Preface; 1 Sensuous Molecules; 2 Taste and Flavor; 3 Heating and Eating; 4 Cooking Methods and Utensils; 5 Meat and Poultry; 6 Fish; 7 Breads; 8 Sauces; 9 Sponge Cakes; 10 Pastry; 11 Souffles; 12 Cooking with Chocolate; Further Reading; Index.