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Culinary Reactions : The Everyday Chemistry of Cooking by Simon Quellen Field (2011, Trade Paperback)

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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?.

About this product

Product Information

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!

Product Identifiers

Publisher
Chicago Review Press, Incorporated
ISBN-10
1569767068
ISBN-13
9781569767061
eBay Product ID (ePID)
109226222

Product Key Features

Book Title
Culinary Reactions : the Everyday Chemistry of Cooking
Author
Simon Quellen Field
Format
Trade Paperback
Language
English
Topic
Reference, General, Essays & Narratives, Chemistry / General
Publication Year
2011
Genre
Cooking, Science
Number of Pages
288 Pages

Dimensions

Item Length
9in
Item Height
0.7in
Item Width
6in
Item Weight
14.4 Oz

Additional Product Features

Lc Classification Number
Tx545.F46 2012
Reviews
"Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying." --MAKE Magazine, "With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."-- San Francisco Book Review, "This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically." --Science News, "With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."- San Francisco Book Review, "This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically." -Science News, "Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying." -MAKE Magazine, "A wonderful new book that will be dear to the heart of many a geek, chemist, or true foodie." Cooking by the Book, "The writing style is very personable and he does a great job of illustrating concepts with recipes." --Smithsonianmag.com, "The writing style is very personable and he does a great job of illustrating concepts with recipes." Smithsonianmag.com, "The writing style is very personable and he does a great job of illustrating concepts with recipes." -Smithsonianmag.com
Copyright Date
2012
Target Audience
Trade
Lccn
2011-029366
Dewey Decimal
664/.07
Dewey Edition
23

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item 1 Culinary Reactions: The Everyday Chemistry of Cooking - Paperback - GOOD
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item 2 Culinary Reactions: The Everyday Chemistry of Cooking
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item 4 Culinary Reactions : The Everyday Chemistry of Cooking Simon Quel
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3.0

3.0 out of 5 stars based on 2 product ratings

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Would recommend

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Most relevant reviews

1 out of 5 stars
by aash-ma-tn7lrdMay 29, 2022
Bad writing and poor experiment choices.
Bad writing and poor experiment choices. The book is confusing to read and it contains false facts on chemical reactions. For example, on page 22, in the first paragraph he instructs the reader to add baking soda to water to create soda water, but in the second paragraph, he states to add baking soda to VINEGAR to create soda water. If I didn’t have a chemistry background I wouldn’t have thought twice about these instructions but I do and this is misleading to those who don’t. Plus the books just confusing to read.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by peachyartDec 10, 2019
Very good
Was appreciated gift.
Verified purchase: Yes | Condition: Pre-owned

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