Part I. Breakfast: Coffee; Bacon; Eggs; Pancakes; Part II. Lunch: Jelly; Macaroni and Cheese; Bread; Vinaigrette; Part III. Dinner: Pizza; Meat Time; More Meat Time; Color; Part IV: Drinks and Dessert: Beer; Cocktails; Ice Cream; Pie; Subject Index
Matthew R Hartings is an Assistant Professor at the American University, where he runs a chemistry of cooking class that is very popular with non-science majors.
Chemistry in Your Kitchen is without a doubt a delicious book. Hartings serves up a marvellous mix of recipes and chemical explanations that can really whet your appetite. His writing is engaging, and he uses storytelling as the vehicle to explore various foods. There are molecular diagrams and reaction explanations throughout. If you are a chemistry teacher and enjoy the kitchen, then this book is for you. -- Lyle Sadavoy (retired), Toronto, Ontario * Chem 13 News, October 2018, Page 13 *