Culinary Reactions: The Everyday Chemistry of Cooking

Culinary Reactions: The Everyday Chemistry of Cooking


By (author) Simon Quellen Field

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  • Publisher: Chicago Review Press
  • Format: Paperback | 237 pages
  • Dimensions: 152mm x 226mm x 18mm | 431g
  • Publication date: 1 November 2011
  • Publication City/Country: Chicago, IL
  • ISBN 10: 1569767068
  • ISBN 13: 9781569767061
  • Illustrations note: black & white illustrations
  • Sales rank: 57,149

Product 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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Author information

Simon Field is the author of "Why There's Antifreeze in Your Toothpaste," "Gonzo Gizmos," and "The Return of Gonzo Gizmos," and is the creator of the popular Web site

Review quote

"This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically." --Science News