Culinary Development

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

When you become a Chef for the first time, you may be put in a position where you know how to cook, but not how to lead and manage. This audiobook will teach you everything you need to know to become a Chef Leader in the kitchen.

Follow this family of six on their passage - extraordinary, hilarious and heartbreakingly poignant-from Bright Lights (of New York City) to the Northern Lights (of Norway) to the City of Light (Paris) to the speed-of-light of the Autobahn (in Munich). Continue deep into the tropics of Southeast Asia (Singapore) and end your voyage in the heights of the Swiss Alps (Geneva).

Uncover the evolutionary history of how mastering culinary science and fire biologically engineered the human mind. Whether you are prepping a weeknight dinner or settling in for a thought-provoking commute, this sensory journey transforms how you view your next meal. You will travel from...