The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Paperback) (ISBN-13: 9781394158218)

Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California.

Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania.

Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.

Ashley Corrigan Steffey, MS, Adjunct Professor of Chemistry, University of San Diego, California.

Mark A. Wallert, PhD, Professor of Biology, Bemidji State University, Bemidji, Minnesota.