عنوان

Culinary reactions :

(Number (ISBN

1569767068

(Number (ISBN

9781569767061

Number

b518056

Title Proper

Culinary reactions :

General Material Designation

[Book]

Other Title Information

the everyday chemistry of cooking /

First Statement of Responsibility

Simon Quellen Field.

Place of Publication, Distribution, etc.

Chicago, Ill. :

Name of Publisher, Distributor, etc.

Chicago Review Press,

Date of Publication, Distribution, etc.

[2012]

Date of Publication, Distribution, etc.

©2012

Specific Material Designation and Extent of Item

xv, 238 pages :

Other Physical Details

illustrations ;

Dimensions

23 cm

Text of Note

Includes index.

Text of Note

Measuring and weighing -- Foams -- Emulsions -- Colloids, gels, and suspensions -- Oils and fats -- Solutions -- Crystallization -- Protein chemistry -- Biology -- Scaling recipes up and down -- Heating -- Acids and bases -- Oxidation and reduction -- Boiling, freezing, and pressure.

0

Text of Note

"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. But 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 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"--

Source for Acquisition/Subscription Address

Independent Pub Group, 814 N Franklin st, Chicago, IL, USA, 60610, (312)3370747

Cooking.

Food-- Analysis.

Number

Edition

Class number

Book number

Field, Simon, (Simon Quellen)

Date of Transaction

20181115014310.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

Y