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Culinary reactions :the everyday che...

Field, Simon

Culinary reactions :the everyday chemistry of cooking /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664/.07
書名/作者:	Culinary reactions : : the everyday chemistry of cooking // Simon Quellen Field.
作者:	Field, Simon
出版者:	Chicago, Ill. : : Chicago Review Press,, c2012.
面頁冊數:	xv, 238 p. : : ill. ;; 23 cm.
附註:	Includes index.
標題:	Food - Analysis.
標題:	Cooking.
ISBN:	9781569767061 (pbk.) :
ISBN:	1569767068 (pbk.)
摘要、提要註:	"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, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

Culinary reactions :the everyday chemistry of cooking /
Field, Simon

Culinary reactions :the everyday chemistry of cooking /Simon Quellen Field. - Chicago, Ill. :Chicago Review Press,c2012. - xv, 238 p. :ill. ;23 cm.

Includes index.

"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, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

ISBN: 9781569767061 (pbk.) :NTD 500

LCCN: 2011029366Subjects--Topical Terms:

353556
Food
--Analysis.

LC Class. No.: TX545 / .F46 2012

Dewey Class. No.: 664/.07

Culinary reactions :the everyday chemistry of cooking /
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300 $a xv, 238 p. : $b ill. ; $c 23 cm.
500 $a Includes index.
520 $a "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, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-- $c Provided by publisher.
650 0 $a Food $x Analysis. $3 353556
650 0 $a Cooking. $3 350128