What actually happens to a cutlet sizzling in the pan, or to the cauliflower in the saucepot? What physical and chemical processes are set off by heating? And what do we mean when we say something is done? Examining the physics of cooking inexorably leads us to the real aim of this book: understanding the laws of thermodynamics. The 2 ^nd edition has been carefully revised.

Rainer Müller, TU Braunschweig.