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Culinary Reactions: The Everyday Chemistry of Cooking Paperback - 2011
by Simon Quellen Field
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- Title Culinary Reactions: The Everyday Chemistry of Cooking
- Author Simon Quellen Field
- Binding Paperback
- Edition [ Edition: first
- Pages 288
- Volumes 1
- Language ENG
- Publisher Chicago Review Press, Chicago
- Date 2011-11-01
- Illustrated Yes
- Features Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9781569767061 / 1569767068
- Weight 0.92 lbs (0.42 kg)
- Dimensions 8.97 x 6.06 x 0.61 in (22.78 x 15.39 x 1.55 cm)
- Library of Congress subjects Food - Analysis, Cooking
- Library of Congress Catalog Number 2011029366
- Dewey Decimal Code 664.07
Media reviews
Citations
- Entertainment Weekly, 11/25/2011, Page 78
- Library Journal, 11/01/2011, Page 101
About the author
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Chicago, Illinois. Usa: Chicago Review Press, 2012. Soft cover. Very Good. In Very Good Condition. No Notes, Names or Markings. No Torn Or Folded Pages. With Minor Wear/Tear To Edges and/or Turned Corners. - For More Information On Condition. Please See All Photos. A Selection Of The Scientific American Book Club 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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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