Culinary reactions: the everyday chemistry of cooking
Author:
Publisher:
Chicago Review Press
Pub. Date:
[2012]
Language:
English
Description
"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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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 gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--
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Grouping Information
Grouped Work ID | d7b75926-c00f-b587-ee5b-2a5a894764f4 |
---|---|
Grouping Title | culinary reactions the everyday chemistry of cooking |
Grouping Author | simon field |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-19 18:00:00PM |
Last Indexed | 2024-04-26 01:45:18AM |
Solr Fields
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0
accelerated_reader_reading_level
0
author
Field, Simon (Simon Quellen)
author2-role
ProQuest (Firm)
author_display
Field, Simon
available_at_louisville
Louisville Public Library
detailed_location_louisville
Louisville Adult NonFiction
display_description
"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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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 gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--
format_category_louisville
Books
format_louisville
Book
id
d7b75926-c00f-b587-ee5b-2a5a894764f4
isbn
9781569767061
itype_louisville
paperback book
last_indexed
2024-04-26T07:45:18.949Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_louisville
664.07 FIE
owning_library_louisville
Louisville Public Library
owning_location_louisville
Louisville Public Library
primary_isbn
9781569767061
publishDate
2012
publisher
Chicago Review Press
recordtype
grouped_work
subject_facet
Chemistry
Cooking
Electronic books
Food -- Analysis
Cooking
Electronic books
Food -- Analysis
title_display
Culinary reactions : the everyday chemistry of cooking
title_full
Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field
Culinary reactions [electronic resource] : the everyday chemistry of cooking / Simon Quellen Field
Culinary reactions [electronic resource] : the everyday chemistry of cooking / Simon Quellen Field
title_short
Culinary reactions
title_sub
the everyday chemistry of cooking
topic_facet
Analysis
Chemistry
Cooking
Food
Chemistry
Cooking
Food
Solr Details Tables
item_details
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ils:.b22426929 | .i24001077 | Louisville Adult NonFiction | 664.07 FIE | 1 | false | false | On Shelf | Jan 27, 2024 | lsnfa |
record_details
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---|---|---|---|---|---|---|---|---|
ebrarybroomfield:EBC776885 | eBook | eBook | English | Chicago Review Press | c2012 | xv, 238 p. : ill. | ||
ils:.b22426929 | Book | Books | English | Chicago Review Press | [2012] | xv, 238 pages : illustrations ; 23 cm |
scoping_details_louisville
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