Released in 2016 by John Wiley & Sons .

The Science of Cooking: Understanding the Biology ... - Wiley

The resource bridges the gap between the laboratory and the kitchen by examining:

A 2nd Edition is scheduled for release in April 2025 , featuring new sections like "Science for the Chef" and updated lab experiments. Core Topics Covered

A notable review of the book was published in the Journal of Nutrition Education and Behavior in 2017 .

Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert.