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Culinary Reactions
The Everyday Chemistry of Cooking
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Check link for latest rating. ( 913 ratings, 121 reviews)
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Culinary Reactions
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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
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
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 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
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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