Culinary reactions: the everyday chemistry of cooking
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chicago, Ill.
Chicago Review Press
©2012
|
| Subjects: | |
| Links: | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 |
| 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"-- |
| Physical Description: | 1 Online-Ressource (xv, 238 pages) |
| ISBN: | 1569767068 1569769583 1569769591 1569769605 9781569767061 9781569769584 9781569769591 9781569769607 |
Staff View
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043122879 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s2012 xx o|||| 00||| eng d | ||
| 020 | |a 1569767068 |9 1-56976-706-8 | ||
| 020 | |a 1569769583 |c electronic bk. |9 1-56976-958-3 | ||
| 020 | |a 1569769591 |c electronic bk. |9 1-56976-959-1 | ||
| 020 | |a 1569769605 |c electronic bk. |9 1-56976-960-5 | ||
| 020 | |a 9781569767061 |9 978-1-56976-706-1 | ||
| 020 | |a 9781569769584 |c electronic bk. |9 978-1-56976-958-4 | ||
| 020 | |a 9781569769591 |c electronic bk. |9 978-1-56976-959-1 | ||
| 020 | |a 9781569769607 |c electronic bk. |9 978-1-56976-960-7 | ||
| 035 | |a (OCoLC)759397217 | ||
| 035 | |a (DE-599)BVBBV043122879 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 664/.07 |2 23 | |
| 100 | 1 | |a Field, Simon, (Simon Quellen) |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Culinary reactions |b the everyday chemistry of cooking |c Simon Quellen Field |
| 264 | 1 | |a Chicago, Ill. |b Chicago Review Press |c ©2012 | |
| 300 | |a 1 Online-Ressource (xv, 238 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes index | ||
| 500 | |a "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"-- | ||
| 650 | 4 | |a Cookery | |
| 650 | 4 | |a Food / Analysis | |
| 650 | 4 | |a Food | |
| 650 | 4 | |a Chemical engineering | |
| 650 | 4 | |a Engineering | |
| 650 | 4 | |a Health | |
| 650 | 7 | |a SCIENCE / Chemistry / General |2 bisacsh | |
| 650 | 7 | |a COOKING / Reference |2 bisacsh | |
| 650 | 7 | |a COOKING / Essays |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 4 | |a Chemie | |
| 650 | 4 | |a Ingenieurwissenschaften | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Cooking | |
| 650 | 0 | 7 | |a Chemische Reaktion |0 (DE-588)4009853-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | 1 | |a Chemische Reaktion |0 (DE-588)4009853-9 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-028547070 | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 |l DE-1046 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 |l DE-1047 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Record in the Search Index
| _version_ | 1818981282856566785 |
|---|---|
| any_adam_object | |
| author | Field, Simon, (Simon Quellen) |
| author_facet | Field, Simon, (Simon Quellen) |
| author_role | aut |
| author_sort | Field, Simon, (Simon Quellen) |
| author_variant | s s q f ssq ssqf |
| building | Verbundindex |
| bvnumber | BV043122879 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)759397217 (DE-599)BVBBV043122879 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03885nam a2200685zc 4500</leader><controlfield tag="001">BV043122879</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s2012 xx o|||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1569767068</subfield><subfield code="9">1-56976-706-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1569769583</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-56976-958-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1569769591</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-56976-959-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1569769605</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-56976-960-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781569767061</subfield><subfield code="9">978-1-56976-706-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781569769584</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-56976-958-4</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781569769591</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-56976-959-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781569769607</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-56976-960-7</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)759397217</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043122879</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Field, Simon, (Simon Quellen)</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Culinary reactions</subfield><subfield code="b">the everyday chemistry of cooking</subfield><subfield code="c">Simon Quellen Field</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Chicago, Ill.</subfield><subfield code="b">Chicago Review Press</subfield><subfield code="c">©2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xv, 238 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">"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"--</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookery</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemical engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Health</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">SCIENCE / Chemistry / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Reference</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Essays</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ingenieurwissenschaften</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Chemische Reaktion</subfield><subfield code="0">(DE-588)4009853-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Chemische Reaktion</subfield><subfield code="0">(DE-588)4009853-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028547070</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053</subfield><subfield code="l">DE-1046</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053</subfield><subfield code="l">DE-1047</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043122879 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-20T17:28:51Z |
| institution | BVB |
| isbn | 1569767068 1569769583 1569769591 1569769605 9781569767061 9781569769584 9781569769591 9781569769607 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028547070 |
| oclc_num | 759397217 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xv, 238 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Chicago Review Press |
| record_format | marc |
| spelling | Field, Simon, (Simon Quellen) Verfasser aut Culinary reactions the everyday chemistry of cooking Simon Quellen Field Chicago, Ill. Chicago Review Press ©2012 1 Online-Ressource (xv, 238 pages) txt rdacontent c rdamedia cr rdacarrier 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"-- Cookery Food / Analysis Food Chemical engineering Engineering Health SCIENCE / Chemistry / General bisacsh COOKING / Reference bisacsh COOKING / Essays bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Chemie Ingenieurwissenschaften 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 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Field, Simon, (Simon Quellen) Culinary reactions the everyday chemistry of cooking Cookery Food / Analysis Food Chemical engineering Engineering Health SCIENCE / Chemistry / General bisacsh COOKING / Reference bisacsh COOKING / Essays bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Chemie Ingenieurwissenschaften 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 | Cookery Food / Analysis Food Chemical engineering Engineering Health SCIENCE / Chemistry / General bisacsh COOKING / Reference bisacsh COOKING / Essays bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Chemie Ingenieurwissenschaften Food Analysis Cooking Chemische Reaktion (DE-588)4009853-9 gnd Kochen (DE-588)4031445-5 gnd |
| topic_facet | Cookery Food / Analysis Food Chemical engineering Engineering Health SCIENCE / Chemistry / General COOKING / Reference COOKING / Essays TECHNOLOGY & ENGINEERING / Food Science Cooking Chemie Ingenieurwissenschaften Food Analysis Chemische Reaktion Kochen |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=398053 |
| work_keys_str_mv | AT fieldsimonsimonquellen culinaryreactionstheeverydaychemistryofcooking |