Culinary Reactions

The Everyday Chemistry of Cooking

Nonfiction, Science & Nature, Science, Chemistry, General Chemistry, Food & Drink, Food Writing, Reference
Cover of the book Culinary Reactions by Simon Quellen Field, Chicago Review Press
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Author: Simon Quellen Field ISBN: 9781569769607
Publisher: Chicago Review Press Publication: November 1, 2011
Imprint: Chicago Review Press Language: English
Author: Simon Quellen Field
ISBN: 9781569769607
Publisher: Chicago Review Press
Publication: November 1, 2011
Imprint: Chicago Review Press
Language: English

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?

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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