What happens when a science popularizer and a cook meet in the same kitchen? It's turning into a chemistry lab!
Why do you cook potatoes and make them soft? Will the egg, on the contrary, harden? Why does meat sizzle in a frying pan? And, by the way, why can’t you eat everything raw?
Amazing transformations, secret ingredients and all kinds of food processing methods will become known to those who read this book, created in collaboration with experts from the Polytechnic Museum.
Authors: Tatyana Alekseeva, Tim Skorenko
Pages: 32 (coated). Hardcover
Dimensions: 190x240x10 mm
Series: Pocket Scientist
