Culinary reactions: the everyday chemistry of cooking
(Book)
"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"--
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.
Record Information
Last Sierra Extract Time | Mar 22, 2024 04:22:51 PM |
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Last File Modification Time | Mar 22, 2024 04:23:04 PM |
Last Grouped Work Modification Time | Mar 22, 2024 04:22:54 PM |
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020 | |a 9781569767061 (pbk.) | ||
020 | |a 1569767068 (pbk.) | ||
040 | |a DLC|c DLC|d YDX|d BTCTA|d YDXCP|d JAO|d SKYRV|e rda|d CoBoFLC | ||
050 | 0 | 0 | |a TX545|b .F46 2012 |
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100 | 1 | |a Field, Simon|q (Simon Quellen) | |
245 | 1 | 0 | |a Culinary reactions :|b the everyday chemistry of cooking /|c Simon Quellen Field. |
246 | 3 | 0 | |a Everyday chemistry of cooking |
264 | 1 | |a Chicago, Ill. :|b Chicago Review Press,|c [2012] | |
264 | 4 | |c ©2012 | |
300 | |a xv, 238 pages :|b illustrations ;|c 23 cm | ||
336 | |a text|b txt|2 rdacontent | ||
337 | |a unmediated|b n|2 rdamedia | ||
338 | |a volume|b nc|2 rdacarrier | ||
500 | |a Includes index. | ||
505 | 0 | 0 | |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. | ||
650 | 0 | |a Food|x Analysis. | |
650 | 0 | |a Cooking. | |
650 | 0 | |a Chemistry. | |
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