It's Raining Books Sale
 
 

Recently Viewed clear list


Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
  1. $16.77 Sale Hardcover add to wish list

    Love Me Back

    Merritt Tierce 9780385538077

spacer
Qualifying orders ship free.
$16.95
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Culinary Reference
2 Burnside - Bldg. 2 Chemistry- General
25 Local Warehouse Science Reference- Technology
25 Remote Warehouse Chemistry- General

Culinary Reactions: The Everyday Chemistry of Cooking

by

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
Subtitle:
Adding Light, Motion, and Sound to Your Artwork
Author:
Field, Simon Quellen
Publisher:
Chicago Review Press
Subject:
Chemistry - General
Subject:
Science Reference-Technology
Subject:
Techniques
Copyright:
Edition Description:
Trade Paper
Publication Date:
20150201
Binding:
Paperback
Language:
English
Pages:
256
Dimensions:
9 x 6 in

Other books you might like

  1. The Disappearing Spoon: And Other...
    New Trade Paper $16.00
  2. Moonwalking with Einstein: The Art...
    Used Trade Paper $10.95

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
0 stars - 0 reviews
$16.95 In Stock
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?
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.