The Fundamental Sciences of
Cooking
Cooking is more than just applying heat to food. It’s chemistry, physics, biology and psychology all wrapped into one aim: creating deliciousness. In The Fundamental Sciences of Cooking, you get to know the how and why of cooking. Learn the details of heat transfer, flavor development and texture manipulation through in-depth lessons on cooking science. From caramelization to emulsification, you’ll learn exactly how you’re creating deliciousness, and why that’s important.