The understanding the biology and chemistry behind food and cooking Colabroy, Keri L. author. Kelly, Brenda S. author. Steffey, Ashley L. Corrigan author. Wallert, Mark author. 2nd edition. xvi, 600 pages : illustrations ; 26 cm "We are excited to present the second edition of "The Science of Cooking. Understanding the Biology and Chemistry Behind Food and Cooking Second Edition" a comprehensive guide designed to enhance the learning experience for both students and instructors. With the addition of Ashley Corrigan Steffey as co-author, drawing from her extensive experience in teaching the course over the past several years, we bring an exciting new ideas and perspectives to this edition"-- Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Ashley L. Corrigan Steffey, Mark A. Wallert. Includes bibliographical references and index. 600-699 Food Analysis Biochemistry Food Composition Food Biotechnology TX545 .P76 2025 664.07 S4161 2025 9781394158218 20260623155331.0