About the book: 2017 / No matter how many ingredients there are in a recipe, it still comes down to seven basic elements: water, sugars, proteins, fats, carbohydrates, minerals, gases. It depends on them whether the dish turns out tasty and beautiful. In “Ingredients”, chef and biochemistry specialist Ali Bouzari talks about the nature of the main components of food. Understanding the principles of interaction of elements, you can easily understand cooking, cook without recipes and always be confident in the ideal result.