Culinary Reactions : The Everyday Chemistry of Cooking

by Simon Quellen Field

Book Overview

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. In "Culinary Reactions," author...

• Format: Paperback
• Language: English
• ISBN: B00745D14Q
• ISBN13: 9781569767061
• Release Date: November 2011
• Publisher: Chicago Review Press, Incorporated
• Length: 288 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"