Cooking chemistry, third edition. The third edition of Cooking Chemistry is a textbook of cooking and food science, which mainly introduces the chemical principles and phenomena in the cooking process. Starting with the chemical composition of ingredients, chemical reactions and changes during cooking, this book explains in detail various principles and technologies involved in cooking, such as protein denaturation, starch gelatinization and heating reaction of edible oil. Generally speaking, the third edition of Cooking Chemistry is a very comprehensive and professional textbook compared with other editions, covering all aspects of cooking chemistry, and it is a very valuable reference book for those who want to know more about cooking and food science. However, this book may be difficult for beginners, and it requires a certain foundation of chemistry and cooking to better understand and apply its contents. Besides, this book may be expensive, and it may not be the best choice for some people.