Culinary reactions: the everyday chemistry of cooking
(Book)

Book Cover
Average Rating
Author:
Published:
Chicago, Ill. : Chicago Review Press, [2012].
Format:
Book
Physical Desc:
xv, 238 pages : illustrations ; 23 cm
Status:
Louisville Adult NonFiction
664.07 FIE
Copies
Location
Call Number
Status
Last Check-In
Louisville Adult NonFiction
664.07 FIE
On Shelf
Jan 27, 2024
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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Citations
APA Citation (style guide)

Field, S. (2012). Culinary reactions: the everyday chemistry of cooking. Chicago, Ill., Chicago Review Press.

Chicago / Turabian - Author Date Citation (style guide)

Field, Simon. 2012. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill., Chicago Review Press.

Chicago / Turabian - Humanities Citation (style guide)

Field, Simon, Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill., Chicago Review Press, 2012.

MLA Citation (style guide)

Field, Simon. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill., Chicago Review Press, 2012.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
d7b75926-c00f-b587-ee5b-2a5a894764f4
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Record Information

Last Sierra Extract TimeMar 22, 2024 04:22:51 PM
Last File Modification TimeMar 22, 2024 04:23:04 PM
Last Grouped Work Modification TimeMar 22, 2024 04:22:54 PM

MARC Record

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50500|t Measuring and weighing --|t Foams --|t Emulsions --|t Colloids, gels, and suspensions --|t Oils and fats --|t Solutions --|t Crystallization --|t Protein chemistry --|t Biology --|t Scaling recipes up and down --|t Heating --|t Acids and bases --|t Oxidation and reduction --|t Boiling, freezing, and pressure.
520 |a "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"--|c Provided by publisher.
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