{"title":"Ashley L. Corrigan Steffey","description":"\u003cp\u003eWelcome to the works of \u003cstrong\u003eAshley L. Corrigan Steffey\u003c\/strong\u003e, an esteemed author celebrated for her engaging exploration of science through the lens of everyday experiences. Specialising in the fascinating intersection between science and cooking, her books offer a unique and educational perspective that enriches both your mind and your tastebuds.\u003c\/p\u003e\n\n\u003cp\u003eOne standout title in her collection is \u003cem\u003eThe Science of Cooking\u003c\/em\u003e. This book is more than just a cookbook; it is a journey into the chemistry and biology behind the art of cooking. Ashley dissects how ingredients interact at a molecular level, making complex scientific concepts accessible and fascinating. Whether you're curious about the Maillard reaction or the physics behind the perfect soufflé, her writing makes the science of the kitchen both understandable and applicable.\u003c\/p\u003e\n\n\u003cp\u003eAshley's works fall under the \u003cstrong\u003eScience \u0026amp; Nature\u003c\/strong\u003e categories, bringing a fresh perspective to both science enthusiasts and cooking aficionados alike. Her writings are perfect for anyone eager to learn more about the science that governs our world, starting from the heart of every home—the kitchen.\u003c\/p\u003e\n\n\u003cp\u003eExplore Ashley L. Corrigan Steffey’s collection today and uncover the scientific secrets that lie behind your favourite flavours and dishes. Delve into her books to not only enhance your cooking skills but also to satisfy your curiosity about the natural world.\u003c\/p\u003e","products":[{"product_id":"the-science-of-cooking-by-brenda-s-kelly-9781394158218","title":"The Science of Cooking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003ePROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Science of Cooking\u003c\/em\u003e provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment.\u003c\/p\u003e\n\n\u003cp\u003eNow in its second edition, \u003cem\u003eThe Science of Cooking\u003c\/em\u003e offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Science of Cooking:\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eIs a unique approach to teaching all students core fundamentals of chemistry, biology, and biochemistry in a food and cooking context.\u003c\/li\u003e\n  \u003cli\u003eProvides clear explanations and practical insights to future chefs, dietitians, and scientists alike.\u003c\/li\u003e\n  \u003cli\u003eIncludes learning objectives, key concepts, and end of chapter questions.\u003c\/li\u003e\n  \u003cli\u003eContains a new selection of detailed recipes that demonstrate scientific processes.\u003c\/li\u003e\n  \u003cli\u003eIntegrates guided-inquiry activities that encourage active learning with structured exercises.\u003c\/li\u003e\n  \u003cli\u003eFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding.\u003c\/li\u003e\n  \u003cli\u003eIncludes access to a companion website at \u003ca href=\"http:\/\/www.wiley.com\/go\/provost\/food_science_2e\"\u003ewww.wiley.com\/go\/provost\/food_science_2e\u003c\/a\u003e, for adopting professors with downloadable guided-inquiry activities and laboratories.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eConnecting classroom learning to real-world cooking, \u003cem\u003eThe Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition\u003c\/em\u003e is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well as liberal arts majors taking introductory or general science courses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46855224819948,"sku":"9781394158218","price":159.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781394158218.jpg?v=1759265180"}],"url":"https:\/\/bookhero.live\/collections\/ashley-l-corrigan-steffey.oembed","provider":"Book Hero","version":"1.0","type":"link"}