Chemistry for Non-Scientists

Updated September 17, 2024
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Tarleton State University Library
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Culinary reactions the everyday chemistry of cooking
Field, Simon (Simon Quellen)
Ebook
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow...
The disappearing spoon and other true tales of madness, love, and the history of the world from the periodic table of the elements
Kean, Sam author.
Paper Book
From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie...
Oxygen the molecule that made the world
Lane, Nick, 1972-
Paper Book
If water is the cradle of life, then oxygen is its engine. Without oxygen, life on Earth could not have advanced beyond a slime in the oceans, and would probably have ended its days in the ostensible sterility of Mars or Venus. With oxygen, life flourished in all its wonderful variety. With it, too,...
The food lab better home cooking through science
López-Alt, J. Kenji, author, photographer.
Paper Book
A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you're planning to cook or where your skill level falls."--New York Times Book Review

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