Food Chemistry in Small Bites

Auteur
Patricia B. O’Hara is Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of the book The Chemical Story of Olive Oil, and author of numerous scholarly research publications.

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"Not only does this excellent account explain authoritatively the connection between chemistry and cooking, it makes a compelling case that the food we eat must change to make a more sustainable world to live in."--Richard Zare, Marguerite Blake Wilbur Professor of Natural Science, Department of Chemistry, Stanford University "Masterfully demystifies the fundamental chemistry of our lives, turning it into practical kitchen wisdom. A must-read for all science of cooking enthusiasts!"--Pia Sörensen, coauthor of Science and Cooking and Senior Preceptor in Chemical Engineering and Applied Materials, Harvard University