Culinary Reactions: The Everyday Chemistry of Cooking PDF (Adobe DRM) download by Simon Quellen Field

Culinary Reactions: The Everyday Chemistry of Cooking

Chicago Review Press
Publication date: November 2011
ISBN: 9781569769584
Digital Book format: PDF (Adobe DRM)

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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?
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Culinary Reactions: The Everyday Chemistry of Cooking PDF (Adobe DRM) download by Simon Quellen Field
Chicago Review Press, November 2011
ISBN: 9781569769584
EAN:  9781569769584
PDF (Adobe DRM)
List Price: $13.99 eBook price: $10.99
Culinary Reactions: The Everyday Chemistry of Cooking ePub (Adobe DRM) download by Simon Quellen Field
Chicago Review Press, November 2011
ISBN: 9781569769607
EAN:  9781569769607
ePub (Adobe DRM)
List Price: $13.99 eBook price: $10.99
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