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1 Burnside Cooking and Food- Culinary Reference
1 Burnside Chemistry- General
25 Local Warehouse Science Reference- Technology
23 Remote Warehouse Chemistry- General

Culinary Reactions: The Everyday Chemistry of Cooking

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Culinary Reactions: The Everyday Chemistry of Cooking Cover

 

Synopses & Reviews

Publisher Comments:

When youre cooking, youre a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

            In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including:

·        Whipped Creamsicle Topping—a foam

·        Cherry Dream Cheese—a protein gel

·        Lemonade with Chameleon Eggs—an acid indicator

 

Synopsis:

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?

About the Author

Simon Quellen Field is the author of Culinary Reactions, Gonzo Gizmos, Why Is Milk White?, and Why Theres Antifreeze in Your Toothpaste and is the creator of the popular website www.scitoys.com. He lives in Los Gatos, California.

Product Details

ISBN:
9781569767061
Author:
Field, Simon Quellen
Publisher:
Chicago Review Press
Subject:
Chemistry - General
Subject:
Science Reference-Technology
Subject:
Techniques
Copyright:
Edition Description:
Trade Paper
Publication Date:
20111131
Binding:
TRADE PAPER
Language:
English
Pages:
256
Dimensions:
9 x 6 in

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Related Subjects

Business » Management
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Reference » Science Reference » General
Reference » Science Reference » Technology
Science and Mathematics » Chemistry » General
Science and Mathematics » Featured Titles in Tech » New Arrivals

Culinary Reactions: The Everyday Chemistry of Cooking New Trade Paper
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Product details 256 pages Chicago Review Press - English 9781569767061 Reviews:
"Synopsis" by ,
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?
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