SCIENCE EXPERIMENTS YOU CAN EAT by Vicki Cobb

SCIENCE EXPERIMENTS YOU CAN EAT

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KIRKUS REVIEW

How many chefs realize that making meringues and baking bread are really a question of denaturing protein, or that mayonnaise is a simple emulsion? Every kitchen is, among other things, a laboratory, and these lighthearted experiment/recipes prove that a good cook is a good chemist and vice versa. . .best of all, they're edible.

ISBN: 0064460029
Publisher: Lippincott