Food Chemistry

Teenage Stella Blunt does not know how to win friends. Her size, her snark, and her trust issues are all big problems. Only one person seems to like her...and he's weird as hell. Shy, awkward Howie Mullins is smitten. Stella has curves and brains - what's not to love? Howie can't stop drooling over her in chemistry class. Now, he's offering Stella his heart. Literally. Can Howie convince Stella to take a chance on love? Or will she take him out with a chainsaw?

Newly minted high school teacher Lily Cross is young, bubbly, and can’t wait to put her fresh ideas into practice in the classroom. Her excitement is derailed after a disastrous run-in with a colleague. Lily didn’t realize she’d have to win over her fellow teachers as well as her students, but that’s okay. Lily’s up to the challenge.

Named by The Washington Post as a Notable Work of Fiction in 2017 and by Entertainment Weekly as a Best Debut Novel of 2017 Named a Best Book of 2017 by NPR, Ann Patchett on PBS NewsHour, Minnesota Public Radio, Maris Kreizman, and The Morning News National Book Foundation “5 Under 35”...

Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigour, health coach Dimple Jangda...

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.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

A psychiatrist and psychedelic researcher explores the science of connection—why we need it, how we’ve lost it, and how we might find it again. We are suffering from an epidemic of disconnection that antidepressants and social media can’t fix. This state of isolation puts us in “fight or...

I am not a drug dealer. I am not a seller… I am not a handler… I am not an abuser… I am not a promoter… I am not a smuggler… However, I understand that I can not save the world or the people who have chosen those paths. So, making substances safer, grander, and extremely unique is my life’s work. What I have created can’t be duplicated, stepped on, or mistaken for anything else.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

 Chemistry for Breakfast is a perfect book for anyone who wants to deepen their understanding of chemistry without having prior knowledge of the science. With Mai as your guide, you'll find something fascinating everywhere around you. 

Discover and understand the key ideas that underpin the core science of chemistry and learn about the great minds who uncovered them. Written in plain English, The Chemistry Book is packed with short, pithy explanations of some of the most historic moments in science, from the birth of atomic...

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

Is a vegan diet healthier? Should I try going low carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving? Recognizing that there is no one-size-fits-all when it comes to nutrition, this...

A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr...

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule?

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink...

There are many types of sugar used in the foods we eat. To stay healthy, we can't consume too many of those pesky added sugars!

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from this sharp guide with some new tricks” (Publishers Weekly). Want to cook fluffier scrambled...