Culinary Reactions Book Reviews
Culinary Reactions by Simon Quellen Field Book Summary
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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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
· Lemonade with Chameleon Eggs—an acid indicator
Book Name | Culinary Reactions |
Genre | Chemistry |
Author | Simon Quellen Field |
Published | 01 November 2011, Tuesday |
Language | English |
E-Book Size | 5.93 MB |
Culinary Reactions (Simon Quellen Field) Book Reviews 2024
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Download Link | Book Format |
culinary-reactions-ebook.pdf | |
culinary-reactions-ebook.epub | EPUB |
culinary-reactions-ebook.kindle | KINDLE |
Culinary Reactions E-book (PDF, PUB, KINDLE) Download
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Summary of Culinary Reactions by Simon Quellen Field
The Culinary Reactions book written by Simon Quellen Field was published on 01 November 2011, Tuesday in the Chemistry category. A total of 186 readers of the book gave the book 0 points out of 5.
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