Food Chemistry

The basic premise of the book is to explain the vast subject of food chemistry in a simplified, easy to read way. Throughout the book, the author refers to taste compounds, flavor molecules, protein breakdowns, amino acids, vitamins and a variety of other topics all related to food and their basic chemical make up. Cooking, and the results of certain cooking styles, is explained, not in terms of the chef, but in terms of the chemical reactions within the food that make such things occur. In addition, the author explains the make up of all kinds of foods, spices, fruits and vegetables, so that readers can clearly understand which parts are used and why those parts react the way they do when cooked or eaten raw. Food toxins are explained not in terms of why the toxins exist but in terms of the compounds within foods that...