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Culinary Reactions: The Everyday Chemistry of Cooking
✍️ Field, Simon Quellen
86
Kitchen Score · 86/100
Essential reading · how we rate
$19
Available to order
🏛 Chicago Review Press
📅 2011
📔 Paperback
ISBN: 9781569767061
📝 Description: Culinary Reactions: The Everyday Chemistry of Cooking
"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 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 .i indicator). Also included are answers to various culinary curiosities ... "--Proviced by publisher.
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