Culinary reactions: the everyday chemistry of cooking

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Description
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?
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ISBN:
9781569767061
9781515997757
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Grouped Work ID aaf71983-cd62-4b1d-c875-73f0610afe2d
Grouping Title culinary reactions the everyday chemistry of cooking
Grouping Author field simon
Grouping Category book
Last Grouping Update 2019-06-25 19:35:01PM
Last Indexed 2019-06-26 00:25:39AM

Solr Details

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accelerated_reader_point_value 0
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auth_author2 Pratt, Sean,
author Field, Simon (Simon Quellen),
author2-role Pratt, Sean,Narrator., hoopla digital.
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.
format_category_school Audio Books, Books, eBook
format_school Book, eAudiobook
id aaf71983-cd62-4b1d-c875-73f0610afe2d
isbn 9781515997757, 9781569767061
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literary_form_full Non Fiction
local_callnumber_school 664.07 FIE
owning_library_school Schools
owning_location_school Hume-Fogg Magnet High, Nashville School of the Arts
primary_isbn 9781569767061
publishDate 2012, 2017
record_details hoopla:MWT11818846|eAudiobook|Audio Books|Unabridged.|English|Tantor Audio,|2017.|1 online resource (1 audio file (4hr., 29 min.)) : digital., ils:CARL0000607255|Book|Books||English|Chicago Review Press,|c2012.|xv, 238 p. : ill. ; 23 cm.
recordtype grouped_work
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ils:CARL0000607255 QQ00246795 On Shelf On Shelf false true false false false true
ils:CARL0000607255 QQ00132418 On Shelf On Shelf false true false false false true
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, Culinary reactions : the everyday chemistry of cooking [electronic resource] / Simon Quellen Field
title_short Culinary reactions :
title_sub the everyday chemistry of cooking
topic_facet Analysis, Cooking, Food