Store besparelser
Hurtig levering
Gemte
Log ind
0
Kurv
Bøger
Bestsellers
Kommer snart
Nyheder
Spil og hobby
Hjem
Kategorier
Bestsellers
Kommer snart
Nyheder
FAQ
Konto
Kontakt
Kurv
  1. Bog
  2. Naturvidenskab
  3. Videnskabeligt udstyr, forsøg og teknikker

Chemistry for Cooks

- An Introduction to the Science of Cooking
Af: Sandra C. Greer Engelsk Paperback

Chemistry for Cooks

- An Introduction to the Science of Cooking
Af: Sandra C. Greer Engelsk Paperback
Tjek vores konkurrenters priser
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.

How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook.
 
Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.

Features
  • Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology
  • Equally useful for general readers, home and professional cooks, and culinary students
  • Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods
  • A reference section at the end of each chapter points readers to resources for further study
  • Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures
    • Vis mere
    Tjek vores konkurrenters priser
    Normalpris
    kr 459
    Fragt: 39 kr
    6 - 8 hverdage
    20 kr
    Pakkegebyr
    God 4 anmeldelser på
    Tjek vores konkurrenters priser
    A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.

    How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook.
     
    Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.

    Features
  • Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology
  • Equally useful for general readers, home and professional cooks, and culinary students
  • Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods
  • A reference section at the end of each chapter points readers to resources for further study
  • Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures
    • Vis mere
    Se mere i:
    Produktdetaljer
    Sprog: Engelsk
    Sider: 304
    ISBN-13: 9780262544795
    Indbinding: Paperback
    Udgave:
    ISBN-10: 0262544792
    Kategori: Videnskabeligt udstyr, forsøg og teknikker
    Udg. Dato: 10 jan 2023
    Længde: 19mm
    Bredde: 230mm
    Højde: 152mm
    Forlag: MIT Press Ltd
    Oplagsdato: 10 jan 2023
    Forfatter(e): Sandra C. Greer
    Forfatter(e) Sandra C. Greer

    Kategori Videnskabeligt udstyr, forsøg og teknikker

    ISBN-13 9780262544795

    Sprog Engelsk

    Indbinding Paperback

    Sider 304

    Udgave

    Længde 19mm

    Bredde 230mm

    Højde 152mm

    Udg. Dato 10 jan 2023

    Oplagsdato 10 jan 2023

    Forlag MIT Press Ltd

    Vi anbefaler også
    Rosamunde Pilcher Vejen hjem
    Vejen hjem
    Rosamunde Pilcher
    66 kr
    Kategori sammenhænge