A kitchen is no different from most science laboratories and cookery mayproperly be regarded as an experimental science. Food preparation and cookeryinvolve man... » 

A kitchen is no different from most science laboratories and cookery mayproperly be regarded as an experimental science. Food preparation and cookeryinvolve many processes which are well described by the physical sciences.Understanding the chemistry and physics of cooking should lead to improvementsin performance in the kitchen. For those of us who wish to know why certainrecipes work and perhaps more importantly why others fail appreciating theunderlying physical processes will inevitably help in unravelling the mysteriesof the art of good cooking. TOCIntroduction. Sensuous Molecules. MolecularGastronomy. Taste and Flavour. Heating and Eating. Physical Gastronomy.Cooking Methods and Utensils. Meat and Poultry. Fish. Breads. Sauces.Sponge Cakes. Pastry. Souffls. Cooking with Chocolate. «