Chimie

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H....

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium....

Block by Block offers an original perspective on thermodynamic science and history based on the three approaches of a practicing engineer, academician, and historian....

Where PiHKAL focuses on a class of compounds called phenethylamines, TiHKAL is written about a family of psychoactive drugs known as tryptamines with TiHKAL being an acronym for Tryptamines I Have Known and Loved”. Like its predecessor, this book is divided into two parts.

Crave answers? A Feast of Science demystifies the chemistry of everyday life, serving up practical knowledge to both inform and entertain....

In this fascinating, refreshingly clarifying book about food, food myths, and how sloppy science perpetuates misconceptions about food, a medical doctor on his way to a conference gets drawn into conversations that answer many questions....

No journalist has ever before been allowed into the ultrasecretive, highly pressured process of originating a perfume....

The audiobook is focused and high-yield, covering the most important topics you might expect to learn in a typical undergraduate organic chemistry course. The material is accurate, up-to-date, and broken down into bite-sized chapters....

Testosterone propels our drive for exploration and risk, for competition and creation, and even our survival. The effects of testosterone permeate the traditions, philosophy, and literature of every known culture - without it, the world would be a drastically different place....