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Culinary reactions : the everyday chemistry of cooking
(Book)

Book Cover
Average Rating
Author:
Published:
Chicago, Ill. : Chicago Review Press, c2012.
Format:
Book
Physical Desc:
xv, 238 pages : ill. ; 23 cm.
Rating:
012 and up.
Status:
Hume-Fogg High Magnet - Teen Non-Fiction
664.07 FIE
Nashville School of the Arts - Teen Non-Fiction
664.07 FIE
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 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!
Also in This Series
Copies
Location
Call Number
Status
Hume-Fogg High Magnet - Teen Non-Fiction
664.07 FIE
On Shelf
Nashville School of the Arts - Teen Non-Fiction
664.07 FIE
On Shelf
More Like This
Other Editions and Formats
More Details
Language:
English
ISBN:
9781569767061 (pbk.), 1569767068 (pbk.)

Notes

General Note
Includes index.
Citation/References
Library Journal,,110111, p. 101
Description
A primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically.
Target Audience
012 and up.
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Citations
APA Citation (style guide)

Field, S. (2012). Culinary reactions: the everyday chemistry of cooking. Chicago, Ill.: Chicago Review Press.

Chicago / Turabian - Author Date Citation (style guide)

Field, Simon. 2012. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill.: Chicago Review Press.

Chicago / Turabian - Humanities Citation (style guide)

Field, Simon, Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill.: Chicago Review Press, 2012.

MLA Citation (style guide)

Field, Simon. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago, Ill.: Chicago Review Press, 2012. Print.

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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Last File Modification TimeFeb 26, 2019 11:34:11 PM
Last Grouped Work Modification TimeMar 09, 2020 07:35:01 PM

MARC Record

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5050 |a Measuring and weighing -- Foams -- Emulsions -- Colloids, gels, and suspensions -- Oils and fats -- Solutions -- Crystallization -- Protein chemistry -- Biology -- Scaling recipes up and down -- Heating -- Acids and bases -- Oxidation and reduction -- Boiling, freezing, and pressure.
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