xv, 238 p. : ill. ; 23 cm.
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.
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.
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Also available in print form.
Ebook pagination may differ from the original print version.
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Original 9781569767061 (DLC) 2011029366 (OCoLC)712124382
9781569769584 (electronic bk.)
1569769583 (electronic bk.)
9781569769607 (electronic bk.)
1569769605 (electronic bk.)
9781569769591 (electronic bk.)
1569769591 (electronic bk.)