Culinary reactions: the everyday chemistry of cooking

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Publisher:
Chicago Review Press,
Pub. Date:
[2012]
Language:
English
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 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?
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Grouping Information

Grouped Work ID aaf71983-cd62-4b1d-c875-73f0610afe2d
Grouping Title culinary reactions the everyday chemistry of cooking
Grouping Author field simon
Grouping Category book
Last Grouping Update 2019-03-05 03:57:15AM
Last Indexed 2019-03-18 04:31:33AM

Solr Details

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accelerated_reader_point_value 0
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author Field, Simon (Simon Quellen)
author2-role ProQuest (Firm), hoopla digital.
author_display Field, Simon
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"--
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local_callnumber_louisville 664.07 FIE
owning_library_louisville Louisville Public Library
owning_location_louisville Louisville Public Library
primary_isbn 9781569767061
publishDate 2011, 2012
record_details Ebrary (Boulder):EBC776885|eBook|eBook||English|Chicago Review Press,|c2012.|xv, 238 p. : ill., Ebrary (Broomfield):EBC776885|eBook|eBook||English|Chicago Review Press,|c2012.|xv, 238 p. : ill., hoopla:MWT11333454|eBook|eBook||English|Chicago Review Press,|2011.|1 online resource, ils:.b22426929|Book|Books||English|Chicago Review Press,|[2012]|xv, 238 pages : illustrations ; 23 cm.
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scoping_details_louisville
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ils:.b22426929 .i24001077 Checked Out Checked Out false false true false false true 128, 129, 3, 131, 132, 133, 135, 8, 136, 9, 10, 11, 13, 14, 15, 18, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 45, 46, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 80, 81, 82, 84, 85, 86, 92, 93, 95, 96, 97, 98, 99, 100, 105, 106, 108, 109, 110, 111, 112, 114, 115, 116, 117, 118, 119, 125, 126, 127
subject_facet Chemistry, 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 : the everyday chemistry of cooking [electronic resource] / 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, Electronic books, Food