Chemistry on a plate

“ Never trust a chemist who can't cook. “ What happens when you let someone who knows chemistry into the kitchen? Will the result be a tasty meal or an explosion? In the case of Ondrej Dvořák, we guarantee you the former, and then you get a huge number of surprises, entertaining, interesting and informed information about what chemical and physical processes are responsible for a medium-rare beef steak, the intoxicating aroma of fried steak, crispy vegetables, fluffy popcorn or the best homemade ice cream… formulas have never been so accessible and fun!

You are holding in your hands a book that offers a truly varied reading experience. An explanation of the chemical properties of basic foods such as sugar, milk, butter, meat and water will be replaced by an excursion into the nooks and crannies of Mongolian cuisine. From a description of the principle of taste perception, we'll get to why some peppers are really very hot, we'll learn what the Maillard reaction is responsible for in the kitchen, and we'll casually learn how to prepare a steak to our liking. Chemistry can be like that too: a truly practical science, intimately connected to our everyday lives.