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Title details for Culinary Reactions by Simon Quellen Field - Available

Culinary Reactions

The Everyday Chemistry of Cooking

by Simon Quellen Field
ebook
1 of 1 copy available
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1 of 1 copy available
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?

  • Creators

  • Publisher

  • Release date

    November 1, 2011

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781569769607

    • EPUB ebook

      • ISBN: 9781569769607
      • File size: 4270 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      November 1, 2011

      Field (Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients) believes the kitchen is really a chemistry lab in disguise because cooks preparing dishes employ the same procedures as chemists. He argues that understanding the scientific principles behind these processes is the key to becoming a better cook. From the reasoning behind weighing and measuring ingredients to creating foams and emulsions, Field delves into a number of topics to give readers a basic grounding in the chemistry of the kitchen. A few recipes are included, but this title reads more like a chemistry textbook than a cookbook. VERDICT Field is not the first to tackle this subject. Harold McGee's On Food and Cooking is a classic, and Shirley O. Corriher's CookWise and BakeWise are more recipe-focused. Still, although Field's contribution is written for Mr. Wizard fans rather than Betty Crocker candidates, it is an engaging and entertaining guide to the science of cooking.--John Charles, Scottsdale P.L., AZ

      Copyright 2011 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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