1
Front Matter
4 chapters2
Part I — Fundamentals: The Science in Every Kitchen
7 chapters- Part I — Fundamentals: The Science in Every Kitchen
- Chapter 1 — Your Kitchen Is a Laboratory
- Chapter 2 — Water: The Solvent, the Heater, and the Most Important Ingredient You Never Think About
- Chapter 3 — Salt: Seasoning, Brining, Curing, and Why It's Not Just for Flavor
- Chapter 4 — Heat Transfer: Conduction, Convection, and Radiation — Why Cooking Methods Matter
- Acids, Bases, and pH: The Chemistry That Explains Marinades, Leavening, and Why Lemon Fixes Everything
- Taste, Flavor, and Aroma: How Your Brain Turns Molecules into Deliciousness
3
Part II — The Big Molecules: Proteins, Carbohydrates, and Fats
8 chapters- Part II — The Big Molecules: Proteins, Carbohydrates, and Fats
- Chapter 7 — Proteins: Denaturation, Coagulation, and Why You Can't Uncook an Egg
- Chapter 8 — The Maillard Reaction: The Chemistry of Browning, Flavor, and Why Grilled Food Tastes Better Than Boiled
- Chapter 9 — Carbohydrates and Starches: Thickening, Gelling, and the Science of Texture
- Chapter 10 — Sugars and Caramelization: Candy, Caramel, and the Physics of Sugar Crystals
- Chapter 11 — Fats and Oils: Emulsions, Smoke Points, and Why Butter Makes Everything Better
- Chapter 12 — Foams and Aeration: Whipped Cream, Meringue, Soufflés, and the Bubbles in Your Beer
- Chapter 13 — Enzymes in the Kitchen
4
Part III — The Foods
10 chapters- Part III — The Foods
- Chapter 14 — The Science of Eggs
- Chapter 15 — The Science of Meat: Collagen, Myoglobin, and the Art of Low-and-Slow
- Chapter 16 — The Science of Dairy: Milk, Cream, Butter, Cheese, and Yogurt
- Chapter 17 — The Science of Grains and Bread
- Chapter 18 — The Science of Fruits and Vegetables
- Chapter 19 — Legumes, Nuts, and Seeds: Protein Without Animals
- Chapter 20 — The Science of Chocolate: From Cacao Bean to Tempered Bar
- Chapter 21 — The Science of Beverages: Tea, Coffee Brewing, Cocktails, Wine, and Carbonation
- Chapter 22 — The Science of Spices and Herbs: Why Some Flavors Bloom in Fat and Others in Water
5
Part IV — The Processes
8 chapters- Part IV — The Processes
- Chapter 23 — Boiling, Simmering, Poaching, and Steaming: Wet Heat and Its Effects
- Chapter 24 — Roasting, Baking, and Broiling: Dry Heat and the Maillard Reaction at Scale
- Chapter 25 — Frying: Shallow, Deep, and the Physics of Oil-Water Interfaces
- Chapter 26 — Grilling, Smoking, and Fire: The Oldest Cooking Technology and Its Chemistry
- Chapter 27 — Sous Vide: Precision Temperature and the Science of Controlled Denaturation
- Chapter 28 — Cold and Ice: Freezing, Ice Cream, and the Physics of Crystallization
- Chapter 29 — Pressure Cooking, Microwave, and Modern Techniques: The Physics of Fast Cooking
6
Part V — Fermentation and Microbiology
6 chapters- Part V — Fermentation and Microbiology
- Chapter 30. What Is Fermentation? The Microbiology of Controlled Decomposition
- Chapter 31 — Bread and Beer: Yeast, Alcohol, and the Two Oldest Biotechnologies
- Chapter 32 — Cheese, Yogurt, and Cultured Foods: Bacterial Fermentation and Acid Production
- Chapter 33 — Pickles, Sauerkraut, Kimchi, and Miso: Lacto-Fermentation Across Cultures
- Chapter 34 — Coffee, Tea, and Chocolate: Fermentation You Didn't Know About
7
Part VI — Food Science and Society
5 chapters- Part VI — Food Science and Society
- Chapter 35 — Food Safety: Bacteria, Temperature, and the Science of Not Poisoning Anyone
- Chapter 36 — Food Preservation: Canning, Freezing, Drying, Curing, and the War Against Microbes
- Chapter 37 — Nutrition Science (Honestly): What the Evidence Actually Says About What to Eat
- Chapter 38 — The Future Kitchen: Cultured Meat, Precision Fermentation, and the Science of Feeding 10 Billion People
8
Part VII — Synthesis
3 chapters9
Appendices
10 chapters- Index
- Appendix A — Temperature & Time Charts
- Appendix B — Glossary of Food Science Terms
- Bibliography
- Appendix C — Kitchen Lab Master List
- Appendix D — Substitutions and Allergens
- Appendix E — Metric / Imperial Conversions
- Appendix F — Mastery Food Tracks
- Appendix G — Cultural Food Traditions: A Respectful Reference
- Appendix H — Further Reading & Resources
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