9781569767061

Culinary Reactions: The Everyday Chemistry of Cooking

Field, Simon Quellen

ISBN 10: 1569767068 / 1-56976-706-8
ISBN 13: 9781569767061
Publisher: Chicago Review Press
Publication Date: 2011
Binding: Softcover
Editorial Reviews for this title:
Synopsis:

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 gel

·        Lemonade with Chameleon Eggs—an acid indicator

 

Editorial reviews may belong to another edition of this title.
 

Culinary Reactions: The Everyday Chemistry of Cooking: Search Results

1.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 9781569767061)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: Paperbackshop-US (Secaucus, NJ, U.S.A.)
Bookseller Rating: 5-star rating
Quantity Available: > 20

Book Description: CHICAGO REVIEW PR, 2011. Paperback. Book Condition: New. New Book. Shipped from US. Bookseller Inventory # TI-9781569767061

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 8.91
Convert Currency
Shipping: US$ 3.99
Within U.S.A.
2.
Culinary Reactions Format: Trade Paper (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: INDOO (Avenel, NJ, U.S.A.)
Bookseller Rating: 4-star rating
Quantity Available: > 20

Book Description: Book Condition: New. Brand New. Bookseller Inventory # 1569767068

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 9.85
Convert Currency
Shipping: US$ 3.50
Within U.S.A.
3.
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback) (ISBN: 9781569767061)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: The Book Depository US (Gloucester, ., United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 1

Book Description: Chicago Review Press, United States, 2011. Paperback. Book Condition: New. 228 x 154 mm. Language: English Brand New Book. 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?. Bookseller Inventory # FLT9781569767061

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 13.93
Convert Currency
Shipping: FREE From United Kingdom to U.S.A.
4.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 9781569767061)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: BargainBookStores (Grand Rapids, MI, U.S.A.)
Bookseller Rating: 5-star rating
Quantity Available: 19

Book Description: Paperback. Book Condition: New. Bookseller Inventory # 2512572

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 10.98
Convert Currency
Shipping: US$ 3.99
Within U.S.A.
5.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: Murray Media (MIAMI SHORES, FL, U.S.A.)
Bookseller Rating: 5-star rating
Quantity Available: > 20

Book Description: Chicago Review Press. Paperback. Book Condition: New. Bookseller Inventory # 1569767068

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 12.79
Convert Currency
Shipping: US$ 3.99
Within U.S.A.
6.
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback) (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: Grand Eagle Retail (Romulus, MI, U.S.A.)
Bookseller Rating: 4-star rating
Quantity Available: 1

Book Description: Paperback. Book Condition: New. 154mm x 15mm x 228mm. Paperback. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 237 pages. 0.417. Bookseller Inventory # 9781569767061

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 17.67
Convert Currency
Shipping: FREE Within U.S.A.
7.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: BookShop4U (Philadelphia, PA, U.S.A.)
Bookseller Rating: 4-star rating
Quantity Available: 3

Book Description: Chicago Review Press. PAPERBACK. Book Condition: New. 1569767068 Brand New. Bookseller Inventory # Z1569767068ZN

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 18.06
Convert Currency
Shipping: FREE Within U.S.A.
8.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: Booklot COM LLC (Philadelphia, PA, U.S.A.)
Bookseller Rating: 4-star rating
Quantity Available: 3

Book Description: Chicago Review Press. PAPERBACK. Book Condition: New. 1569767068 Brand New. Bookseller Inventory # Z1569767068ZN

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 18.06
Convert Currency
Shipping: FREE Within U.S.A.
9.
Culinary Reactions: The Everyday Chemistry of Cooking (ISBN: 1569767068 / 1-56976-706-8)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: Bookhouse COM LLC (Philadelphia, PA, U.S.A.)
Bookseller Rating: 3-star rating
Quantity Available: 2

Book Description: Chicago Review Press. PAPERBACK. Book Condition: New. 1569767068 Brand New. Bookseller Inventory # Z1569767068ZN

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 18.06
Convert Currency
Shipping: FREE Within U.S.A.
10.
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback) (ISBN: 9781569767061)
Field, Simon Quellen
ISBN 10: 1569767068
ISBN 13: 9781569767061
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 1

Book Description: Chicago Review Press, United States, 2011. Paperback. Book Condition: New. 228 x 154 mm. Language: English Brand New Book. 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?. Bookseller Inventory # FLT9781569767061

Bookseller & Payment Information | More Books from this Seller | Ask Bookseller a Question

Add Book to Shopping Basket
Price: US$ 19.42
Convert Currency
Shipping: FREE From United Kingdom to U.S.A.
View All Listings for this Book