Have you ever wondered what makes transparent egg whites turn solid as it cooks? The explanation can be found in From Atom to Entrée, a cookbook for the curious and hungry. From breakfast to dessert, this book walks the reader through the science of cooking. The book explains the chemistry of food and introduces special techniques to enhance classic recipes. The publication is designed to give readers three parts of information: food science techniques, a classic recipe, and a short case study. Not only will readers learn about cooking, but they will understand what happens beyond the griddle.
