Culinary Reactions
The Everyday Chemistry of Cooking
$28.75
- Paperback
288 pages
- Release Date
8 January 2012
Summary
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 indicato…
Book Details
| ISBN-13: | 9781569767061 |
|---|---|
| ISBN-10: | 1569767068 |
| Author: | Simon Quellen Field |
| Publisher: | Chicago Review Press |
| Imprint: | Chicago Review Press |
| Format: | Paperback |
| Number of Pages: | 288 |
| Release Date: | 8 January 2012 |
| Weight: | 408g |
| Dimensions: | 17mm x 152mm x 228mm |
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Critics Review
“The writing style is very personable and he does a great job of illustrating concepts with recipes.” –Smithsonianmag.com
“A gateway into the science of food.” –Gastronomica
“With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it.”–San Francisco Book Review
Simon Quellen Field
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
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