Kitchen Lab

3 Temperature Edition Two Fried Eggs from a Single Frozen Egg

by Mika Tsuyukubo

Bring science into the kitchen with this fun and educational cookbook series. Change the colour of a simple lolly by adjusting the temperature, use warmed ginger juice as a gelling agent, and learn how temperature affects taste. Discover how temperature can be used to our advantage in the kitchen – such as getting two fried eggs out of a single frozen egg! The author has a PhD in culinary science and is passionate about making science accessible to a wider audience.

28×23 cm, 48 pages, Full-colour photographs and illustrations
First published March 2023