How Inedible Becomes Edible?

What happens when a science popularizer and a chef meet in the same kitchen? It turns into a chemical laboratory!
Why does boiled potato become soft? And an egg, on the contrary, hardens? Why does meat sizzle in the pan? And by the way, why can't everything be eaten raw?
Amazing transformations, secret ingredients, and various methods of processing food will be revealed to those who read this book, created in conjunction with experts from the Polytechnic Museum.
For younger school age.