different forces that rule their behavior. But
scientists always simplify reality in order to
understand it, and we can do the same. Foods
are mostly built out of just four kinds of
molecules — water, proteins, carbohydrates,
and fats. And their behavior can be pretty well
described with a few simple principles. If you
know that heat is a manifestation of the
movements of molecules, and that sufficiently
energetic collisions disrupt the structures of
molecules and eventually break them apart,
then you’re very close to understanding why
heat solidifies eggs and makes foods tastier.
Most readers today have at least a vague
idea of proteins and fats, molecules and
energy, and a vague idea is enough to follow
most of the explanations in the first 13
chapters, which cover common foods and
ways of preparing them. Chapters 14 and 15
then describe in some detail the molecules
and basic chemical processes involved in all
cooking; and the Appendix gives a brief
barry
(Barry)
#1