Culinary Reactions

Name: Culinary Reactions
Brand: Unknown
SKU: 9781569767061
Price: 35.99 NZD
Availability: InStock

The Everyday Chemistry of Cooking

By Simon Quellen Field

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3.61

( 913 ratings, 121 reviews)

Summary

Culinary Reactions by Simon Quellen Field uncovers the chemistry behind everyday cooking, presenting recipes as experiments involving acids, bases, emulsions, and gels. The book blends scientific principles with practical recipes like Whipped Creamsicle Topping, Cherry Dream Cheese, and Lemonade with Chameleon Eggs to demonstrate key concepts, making complex food science accessible and fun.
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Format: Paperback / softback

$35⁹⁹

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Culinary Reactions

$35⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

Ideal for curious home cooks, culinary students, and anyone interested in the science behind cooking techniques and recipes.

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

Description

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 altering the ratio of flour, sugar, yeast, salt, butter, and water affects how high bread rises and why whipped cream is made with nitrous oxide rather than the more common carbon dioxide.

Discover the perfect fusion of science and cooking in Culinary Reactions by Simon Quellen Field.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Praised for its personable writing and clear explanations, Culinary Reactions serves as a welcoming introduction to food science. Smithsonianmag.com highlights the engaging style, Gastronomica calls it a gateway into the science of food, and the San Francisco Book Review notes its appeal to both experienced cooks and beginners.

Book Details

INFORMATION

ISBN: 9781569767061

Publisher: Chicago Review Press

Format: Paperback / softback

Date Published: 01 November 2011

Country: United States

Imprint: Chicago Review Press

Illustration: Illustrations, black and white

Audience: General / adult

DIMENSIONS

Spine width: 17.0mm

Width: 152.0mm

Height: 228.0mm

Weight: 408g

Pages: 237

Collections

Cook Books & Recipes Cooking & Food Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature Simon Quellen Field

About the Author

Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.

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