|Listed in category:
This listing sold on Thu, May 16 at 1:45 PM.
Have one to sell?

Culinary Reactions: The Everyday Chemistry of Cooking - Paperback - GOOD

Condition:
Good
Sold for:
US $8.99
ApproximatelyC $12.29
Shipping:
US $4.13 (approx C $5.65) Economy Shipping. See detailsfor shipping
Located in: San Angelo, Texas, United States
Delivery:
Estimated between Fri, May 31 and Wed, Jun 5 to 43230
Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. Delivery times may vary, especially during peak periods.
Returns:
30 days return. Buyer pays for return shipping. See details- for more information about returns
Payments:
     

Shop with confidence

eBay Money Back Guarantee
Get the item you ordered or your money back. 

Seller information

Registered as a Business Seller
Seller assumes all responsibility for this listing.
eBay item number:276443840252

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Brand
Unbranded
MPN
Does not apply
ISBN
9781569767061
Book Title
Culinary Reactions : the Everyday Chemistry of Cooking
Item Length
9in
Publisher
Chicago Review Press, Incorporated
Publication Year
2011
Format
Trade Paperback
Language
English
Item Height
0.7in
Author
Simon Quellen Field
Genre
Cooking, Science
Topic
Reference, General, Essays & Narratives, Chemistry / General
Item Width
6in
Item Weight
14.4 Oz
Number of Pages
288 Pages

About this product

Product Information

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!

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
Author
Simon Quellen Field
Format
Trade Paperback
Language
English
Topic
Reference, General, Essays & Narratives, Chemistry / General
Publication Year
2011
Genre
Cooking, Science
Number of Pages
288 Pages

Dimensions

Item Length
9in
Item Height
0.7in
Item Width
6in
Item Weight
14.4 Oz

Additional Product Features

Lc Classification Number
Tx545.F46 2012
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
Copyright Date
2012
Target Audience
Trade
Lccn
2011-029366
Dewey Decimal
664/.07
Dewey Edition
23

Item description from the seller

Treeline Collectibles

Treeline Collectibles

98.9% positive feedback
2.2K items sold
Usually responds within 24 hours

Detailed seller ratings

Average for the last 12 months

Accurate description
4.9
Reasonable shipping cost
4.7
Shipping speed
5.0
Communication
5.0

Seller feedback (1,078)

j***o (236)- Feedback left by buyer.
Past 6 months
Verified purchase
Georgia’s little serving Dansk serving bowl. Very good, prompt communication, good pricing, packaging and fast delivery. A very good transaction. Thank you.
l***r (298)- Feedback left by buyer.
Past month
Verified purchase
Good Price, shipped quickly, item as described.
4***i (1)- Feedback left by buyer.
Past 6 months
Verified purchase
I was worried about ordering fragile items through eBay, but this seller did a great job packaging everything so it arrived in one piece! Very positive experience.

Product ratings and reviews

3.0
2 product ratings
  • 1 users rated this 5 out of 5 stars
  • 0 users rated this 4 out of 5 stars
  • 0 users rated this 3 out of 5 stars
  • 0 users rated this 2 out of 5 stars
  • 1 users rated this 1 out of 5 stars

Would recommend

Good value

Compelling content

Most relevant reviews

  • 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.

    Verified purchase: YesCondition: Pre-OwnedSold by: worldofbooksinc

  • Very good

    Was appreciated gift.

    Verified purchase: YesCondition: Pre-OwnedSold by: greatbookprices1