The Science Of Cooking: Understanding The Biolo... -

Released in 2016 by John Wiley & Sons .

The article you are referring to is a review of the textbook . The Science of Cooking: Understanding the Biolo...

Written by Joseph J. Provost and colleagues, the book and its associated reviews explore the molecular transformations that occur during cooking, such as , protein denaturation , and enzymatic reactions . It is designed as an accessible resource for both science and non-science majors to learn fundamental scientific concepts through the lens of food. Key Details of the Publication Released in 2016 by John Wiley & Sons

A notable review of the book was published in the Journal of Nutrition Education and Behavior in 2017 . Provost and colleagues, the book and its associated

A 2nd Edition is scheduled for release in April 2025 , featuring new sections like "Science for the Chef" and updated lab experiments. Core Topics Covered

Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert.