Culinary Reactions: The Everyday Chemistry of Cooking

Simon Quellen Field

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Langue : anglais

Edité par Chicago Review Press, 2011

1569767068 / 9781569767061

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A propos de cet article

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.…

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Titre
Culinary Reactions: The Everyday Chemistry of Cooking
Auteur
Simon Quellen Field
Éditeur
Chicago Review Press
Année de publication
2011
État de l'article
Very Good
Reliure
Paperback
Langue
anglais
ISBN à 10 chiffres
1569767068
ISBN à 13 chiffres
9781569767061

World of Books (was SecondSale)

Montgomery, IL, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 20 décembre 2007

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article4 à 12 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 0,00EUR 9,81
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