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Culinary reactions: the everyday chemistry of cooking

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Average Rating
Publisher:
Chicago Review Press,
Pub. Date:
c2012.
Language:
English
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 eam 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
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Grouping Information

Grouped Work ID aaf71983-cd62-4b1d-c875-73f0610afe2d
Full title culinary reactions the everyday chemistry of cooking
Author field simon
Grouping Category book
Last Update 2018-01-23 23:47:04PM
Last Indexed 2018-05-25 00:16:47AM

Solr Details

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author Field, Simon (Simon Quellen).
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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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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.
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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