Culinary reactions: the everyday chemistry of cooking
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Chicago, Ill.
Chicago Review Press
2012
|
| Series: | Poplular science/cooking
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| Subjects: | |
| Item Description: | Includes index. -- "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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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 gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-- Provided by publisher. |
| Physical Description: | XV, 238 S. Ill. 23 cm |
| ISBN: | 9781569767061 |
Staff View
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Record in the Search Index
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| discipline | Chemie / Pharmazie |
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| id | DE-604.BV041115530 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T16:31:09Z |
| institution | BVB |
| isbn | 9781569767061 |
| language | English |
| lccn | 2011029366 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-026091633 |
| oclc_num | 856809350 |
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| owner | DE-384 |
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| physical | XV, 238 S. Ill. 23 cm |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Chicago Review Press |
| record_format | marc |
| series2 | Poplular science/cooking |
| spelling | Field, Simon Quellen Verfasser aut Culinary reactions the everyday chemistry of cooking Simon Quellen Field Chicago, Ill. Chicago Review Press 2012 XV, 238 S. Ill. 23 cm txt rdacontent n rdamedia nc rdacarrier Poplular science/cooking Includes index. -- "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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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 gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-- Provided by publisher. Food Analysis Cooking Chemische Reaktion (DE-588)4009853-9 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Kochen (DE-588)4031445-5 s Chemische Reaktion (DE-588)4009853-9 s DE-604 |
| spellingShingle | Field, Simon Quellen Culinary reactions the everyday chemistry of cooking Food Analysis Cooking Chemische Reaktion (DE-588)4009853-9 gnd Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4009853-9 (DE-588)4031445-5 |
| title | Culinary reactions the everyday chemistry of cooking |
| title_auth | Culinary reactions the everyday chemistry of cooking |
| title_exact_search | Culinary reactions the everyday chemistry of cooking |
| title_full | Culinary reactions the everyday chemistry of cooking Simon Quellen Field |
| title_fullStr | Culinary reactions the everyday chemistry of cooking Simon Quellen Field |
| title_full_unstemmed | Culinary reactions the everyday chemistry of cooking Simon Quellen Field |
| title_short | Culinary reactions |
| title_sort | culinary reactions the everyday chemistry of cooking |
| title_sub | the everyday chemistry of cooking |
| topic | Food Analysis Cooking Chemische Reaktion (DE-588)4009853-9 gnd Kochen (DE-588)4031445-5 gnd |
| topic_facet | Food Analysis Cooking Chemische Reaktion Kochen |
| work_keys_str_mv | AT fieldsimonquellen culinaryreactionstheeverydaychemistryofcooking |