Culinary Reactions: The Everyday Chemistry of Cooking, Field, Simon Quellen, Ver
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Culinary Reactions: The Everyday Chemistry of Cooking, Field, Simon Quellen, Ver
US $10.89
ApproximatelyC $15.03
Condition:
Very Good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
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Located in: Dallas, Texas, United States
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Item specifics
- Condition
- ISBN
- 9781569767061
About this product
Product Identifiers
Publisher
Chicago Review Press, Incorporated
ISBN-10
1569767068
ISBN-13
9781569767061
eBay Product ID (ePID)
109226222
Product Key Features
Book Title
Culinary Reactions : the Everyday Chemistry of Cooking
Number of Pages
288 Pages
Language
English
Publication Year
2011
Topic
Reference, General, Essays & Narratives, Chemistry / General
Genre
Cooking, Science
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
14.4 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-029366
Dewey Edition
23
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 Decimal
664/.07
Synopsis
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 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 Number
TX545.F46 2012
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- i***u (708)- Feedback left by buyer.Past 6 monthsVerified purchaseThe quality and condition were exactly as described. Overall appearance as described. Great value. Thank you
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Product ratings and reviews
Most relevant reviews
- May 29, 2022
Bad writing and poor experiment choices.
Verified purchase: YesCondition: Pre-OwnedSold by: worldofbooksinc
- Dec 10, 2019
Very good
Verified purchase: YesCondition: Pre-OwnedSold by: greatbookprices1
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