A kitchen is no different from most science laboratories and cookery may
properly be regarded as an experimental science. Food preparation and cookery
involve many processes which are well described by the physical sciences.
Understanding the chemistry and physics of cooking should lead to improvements
in performance in the kitchen. For those of us who wish to know why certain
recipes work and perhaps more importantly why others fail, appreciating
the underlying physical processes will inevitably help in unravelling
the mysteries of the "art" of good cooking.

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