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    Culinary Reactions: The Everyday Chemistry of Cooking (Paperback) By (author) Simon Quellen Field

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    DescriptionExploring 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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  • Full bibliographic data for Culinary Reactions

    Culinary Reactions
    The Everyday Chemistry of Cooking
    Authors and contributors
    By (author) Simon Quellen Field
    Physical properties
    Format: Paperback
    Number of pages: 237
    Width: 154 mm
    Height: 228 mm
    Thickness: 15 mm
    Weight: 417 g
    ISBN 13: 9781569767061
    ISBN 10: 1569767068

    BIC subject category V2: GBC
    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    BIC subject category V2: DNF
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Subject Development: 20
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    Warengruppen-Systematik des deutschen Buchhandels: 24100
    LC subject heading: ,
    BISAC V2.8: CKB030000
    Ingram Subject Code: TE
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    B&T Approval Code: A97406000
    Libri: I-TE
    B&T Approval Code: A54010000
    BISAC V2.8: CKB071000
    LC subject heading:
    BISAC V2.8: SCI013000
    DC21: 664.07
    LC subject heading:
    DC22: 664.07, 664/.07
    LC classification: TX545 .F46 2012
    Illustrations note
    black & white illustrations
    Chicago Review Press
    Imprint name
    Chicago Review Press
    Publication date
    01 November 2011
    Publication City/Country
    Chicago, IL
    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 www.scitoys.com.
    Review quote
    "A gateway into the science of food." --"Gastronomica"