Food Lab, The

This award-winning food and cooking reference book explores the science behind ingredients and cooking techniques. The author provides detailed information for an array of experiments and tests used for food preparation which allow learners to clearly understand the concepts as well as to replicate the techniques. The many recipes include both written instructions and detailed step-by-step colour visuals to help students understand concepts, replicate the recipes, and create their own recipes. Suitable for grades 10-12.