Culinary Reactions: The Everyday Chemistry of Cooking
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- Synopsis
- 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?
- Copyright:
- 2012
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 288 Pages
- ISBN-13:
- 9781569769607
- Related ISBNs:
- 9781569767061
- Publisher:
- Chicago Review Press, Incorporated
- Date of Addition:
- 12/14/20
- Copyrighted By:
- Simon Quellen Field
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.