![]() I did not experience inconsistencies in terminology, however there are some aspects that make the framework confusing. The terminology is clear and the jargon is appropriate for the context. The information regarding basic chemistry concepts are up-to-date. I did not experience any inaccuracies with the concepts discussed. ![]() In my opinion, this book better serves those looking for information on food science, not cooking. Instead, there is heavy coverage of general chemistry topics, but not much relation to cooking. Reviewed by Zohra Azim, Lecturer, University of Texas Rio Grande Valley on 11/22/22įrom the title, I expected that the focus of the book would be looking into the chemistry behind common cooking scenarios. Overall, the textbook was a great read, and I highly recommend it to those who are interested in the Chemistry of cooking. It includes many recipes from different ethnic groups and parts of the world that are well represented throughout the entire textbook. I did not notice any grammatical errors in this textbook. There are very few if any grammatical errors. The text does not have significant interface issues, including navigation problems, distortion of images/charts, and any other display features that may distract or confuse the reader. For example, the first two chapters a reviews of basic concepts and the subsequent chapters organized by ingredient specifically for the chemistry of cooking. The content and topics are presented in a logical, clear fashion. This textbook has a great organization, structure, and flow. The text should not be overly self-referential, and should be easily reorganized and realigned with various subunits of a course without presenting much disruption to the reader. The chapters are organized by two review chapters and then organized by cooking ingredient, respectively. With respect to modularity, the text is easily and readily divisible into smaller reading sections that can be assigned at different points within the course. Then it is organized by ingredient such to give the reader a proper introduction on the many ingredients that can be utilized for the chemistry of cooking. This really sets a proper foundation of how the textbook should be organized. ![]() I really enjoyed how the first two chapters were a review of basic concepts and chemistry. This book was internally consistent in terms of both terminology and framework. The recipes are all step by step and the procedures are very thorough and easy to follow. were listed both with their proper chemical names and their common names as well. For example, all of the ingredients such as sugars, spices, fats, etc. It does provide adequate context for any jargon or technical terminology used. I think that this book is very accessible and well written. For example, it contains many similar themes to a comparable textbook, Chemistry in Your Kitchen (2016) published by the Royal Society of Chemistry, which makes this a very relevant textbook. ![]() It is possible that updates may be needed in the future, but this is not a very pressing concern at this moment. Many new recipes, ingredients, and cooking techniques are included that would make this a very useful textbook. The content is up to date and very relevant to the field of Chemistry of Cooking. The background information on chemistry is very thorough and the recipes are accurate and up to date. I am confident that this textbook could be adopted as an alternative open source textbook for an introductory chemistry of cooking course. I did not find any inconsistencies or errors in this textbook. This is a very comprehensive and thorough overview of the chemistry of cooking from the perspective of food preparation and the chemistry of several fundamental ingredients necessary for the chemistry of cooking. Moreover, it thoroughly discusses many main ingredients such as flour, fat, sugar, leavening agents, dairy products, eggs, chocolate, spices, and other ingredients. Then it gets into cooking techniques such as thickening and concentrating flavors. Then it delves more into a review of basic general chemistry such as a focus on atoms, molecules, and ions. It begins with Essential Ideas such as background information and basic fundamentals on measurements, energy, mathematics, and uncertainty. This is a very comprehensive textbook covering all aspects of the Chemistry of Cooking. Reviewed by Alexander Zestos, Associate Professor, American University on 12/29/22 Journalism, Media Studies & Communications +. ![]()
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