Culinary reactions: the everyday chemistry of cooking

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Chicago Review Press,
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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 g≤ Lemonade with Chameleon Eggs--an acid indicat∨ and more!
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Grouped Work ID aaf71983-cd62-4b1d-c875-73f0610afe2d
full_title culinary reactions the everyday chemistry of cooking
author field simon
grouping_category book
lastUpdate 2018-01-23 23:47:04PM

Solr Details

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author Field, Simon (Simon Quellen).
author_display Field, Simon
available_at_school Hume-Fogg Magnet High, Nashville School of the Arts
collection_school Non-Fiction
detailed_location_school Hume-Fogg High Magnet - Teen Non-Fiction, Nashville School of the Arts - Teen Non-Fiction
display_description A primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically.
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literary_form_full Non Fiction
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owning_location_school Hume-Fogg Magnet High, Nashville School of the Arts
primary_isbn 9781569767061
publishDate 2012
record_details ils:CARL0000607255|Book|Books||English|Chicago Review Press,|c2012.|xv, 238 p. : ill. ; 23 cm.
recordtype grouped_work
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subject_facet Cooking, Food -- Analysis
title_display Culinary reactions : the everyday chemistry of cooking
title_full Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field
title_short Culinary reactions :
title_sub the everyday chemistry of cooking
topic_facet Analysis, Cooking, Food