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Product Identifiers
PublisherChicago Review Press, Incorporated
ISBN-101569767068
ISBN-139781569767061
eBay Product ID (ePID)109226222
Product Key Features
Book TitleCulinary Reactions : the Everyday Chemistry of Cooking
Number of Pages288 Pages
LanguageEnglish
Publication Year2011
TopicReference, General, Essays & Narratives, Chemistry / General
GenreCooking, Science
AuthorSimon Quellen Field
FormatTrade Paperback
Dimensions
Item Height0.7 in
Item Weight14.4 Oz
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceTrade
LCCN2011-029366
Dewey Edition23
Reviews"Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying." --MAKE Magazine, "With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."-- San Francisco Book Review, "This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically." --Science News, "With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."- San Francisco Book Review, "This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically." -Science News, "Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying." -MAKE Magazine, "A wonderful new book that will be dear to the heart of many a geek, chemist, or true foodie." Cooking by the Book, "The writing style is very personable and he does a great job of illustrating concepts with recipes." --Smithsonianmag.com, "The writing style is very personable and he does a great job of illustrating concepts with recipes." Smithsonianmag.com, "The writing style is very personable and he does a great job of illustrating concepts with recipes." -Smithsonianmag.com
Dewey Decimal664/.07
SynopsisWhen you're cooking, you're 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 gle; Lemonade with Chameleon Eggs--an acid indicator; and more!, 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 scientifi, When you're cooking, you're 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 gle; Lemonade with Chameleon Eggs--an acid indicator; and more, 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?
LC Classification NumberTX545.F46 2012
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 29. Mai. 2022
Bad writing and poor experiment choices.
Bad writing and poor experiment choices. The book is confusing to read and it contains false facts on chemical reactions. For example, on page 22, in the first paragraph he instructs the reader to add baking soda to water to create soda water, but in the second paragraph, he states to add baking soda to VINEGAR to create soda water. If I didn’t have a chemistry background I wouldn’t have thought twice about these instructions but I do and this is misleading to those who don’t. Plus the books just confusing to read.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 10. Dez. 2019
Very good
Was appreciated gift.Bestätigter Kauf: JaArtikelzustand: Gebraucht
