You are not logged in | My library cart (0 items)   | Login  
Add to cart My TagsAdd a Tag Add a ReviewAdd a Review My CommentsAdd a Comment
Culinary reactions [electronic resource] : the everyday chemistry of cooking / Simon Quellen Field
PRINTED MATL PRINTED MATL
EBOOK
Chicago, Ill. : Chicago Review Press, c2012.
Add a ReviewAdd a Review My TagsAdd a Tag My CommentsAdd a Comment  
Details
Descript
xv, 238 p. : ill. ; 23 cm.
Note
Includes index.
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 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, and even shows you how to extract DNA from a Halloween pumpkin.
Reproduction
Electronic reproduction. Cleveland : OverDrive, 2011. Mode of access: World Wide Web. Remote access requires a valid St. Louis County Library card and residence within the St. Louis metropolitan statistical area.
System Det
System requirements: Web browser, Adobe Digital Editions reader.
Note
Also available in print form.
Ebook pagination may differ from the original print version.
Subject
Alt Author
Issued in Other Form
Original 9781569767061 (DLC) 2011029366 (OCoLC)712124382
ISBN
9781569769584 (electronic bk.)
1569769583 (electronic bk.)
9781569769607 (electronic bk.)
1569769605 (electronic bk.)
9781569769591 (electronic bk.)
1569769591 (electronic bk.)
Community Reviews
Community Tags
Community Discussion
 
View in classic catalog View in classic catalog