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Culinary reactions : the everyday chemistry of cooking: the everyday chemistry of cooking
(eAudiobook)

Book Cover
Average Rating
Author:
Published:
[United States] : Tantor Audio, 2017.
Format:
eAudiobook
Edition:
Unabridged.
Content Description:
1 online resource (1 audio file (4hr., 29 min.)) : digital.
Status:
Available Online
Description
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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. 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 fall 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), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.
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Language:
English
ISBN:
9781515997757 (sound recording : hoopla Audio Book), 1515997758 (sound recording : hoopla Audio Book)

Notes

Restrictions on Access
Digital content provided by hoopla.
Participants/Performers
Read by Sean Pratt.
Description
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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. 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 fall 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), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.
System Details
Mode of access: World Wide Web.
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Citations
APA Citation (style guide)

Field, S., & Pratt, S. (2017). Culinary reactions: the everyday chemistry of cooking. Unabridged. [United States]: Tantor Audio.

Chicago / Turabian - Author Date Citation (style guide)

Field, Simon and Sean, Pratt. 2017. Culinary Reactions: The Everyday Chemistry of Cooking. [United States]: Tantor Audio.

Chicago / Turabian - Humanities Citation (style guide)

Field, Simon and Sean, Pratt, Culinary Reactions: The Everyday Chemistry of Cooking. [United States]: Tantor Audio, 2017.

MLA Citation (style guide)

Field, Simon, and Sean Pratt. Culinary Reactions: The Everyday Chemistry of Cooking. Unabridged. [United States]: Tantor Audio, 2017.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
aaf71983-cd62-4b1d-c875-73f0610afe2d
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Hoopla Extract Information

hooplaId11818846
titleCulinary Reactions
kindAUDIOBOOK
price1.44
active1
pa0
profanity0
children0
demo0
rating
abridged0
dateLastUpdatedMay 08, 2019 12:06:24 PM

MARC Record

Last File Modification TimeNov 28, 2019 11:12:21 PM
Last Grouped Work Modification TimeMar 09, 2020 07:35:01 PM
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