Bibliograph

Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field

Type

Label

Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Culinary reactions

Oclc number

712124382

Responsibility statement

Simon Quellen Field

Sub title

the everyday chemistry of cooking

Summary

"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. But unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turn measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers." --, Provided by publisher

Table Of Contents

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

Target audience

adult

Classification

Creator