Culinary Reactions

The Everyday Chemistry of Cooking

Simon Quellen Field

$29.99

Paperback

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English

Chicago Review Press
09 January 2012

Reference works; Food & beverage technology; Cookery, food & drink

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 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?

By: Simon Quellen Field
Imprint: Chicago Review Press
Country of Publication: United States
Dimensions: Height: 228mm, Width: 154mm, Spine: 15mm
Weight: 417g
ISBN: 9781569767061
ISBN 10: 1569767068
Pages: 237
Publication Date: 09 January 2012
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

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.