The Resource Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field
Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field
Resource Information
The item Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.This item is available to borrow from 1 library branch.
Resource Information
The item Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.
This item is available to borrow from 1 library branch.
- Summary
- "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"--
- Language
- eng
- Extent
- 1 online resource (xv, 238 pages)
- Note
- Includes index
- Isbn
- 9781569769584
- Label
- Culinary reactions : the everyday chemistry of cooking
- Title
- Culinary reactions
- Title remainder
- the everyday chemistry of cooking
- Statement of responsibility
- Simon Quellen Field
- Language
- eng
- Summary
- "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"--
- Assigning source
- Provided by publisher
- Cataloging source
- N$T
- http://library.link/vocab/creatorName
- Field, Simon
- Dewey number
- 664/.07
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX545
- LC item number
- .F46 2012eb
- Literary form
- non fiction
- Nature of contents
- dictionaries
- http://library.link/vocab/subjectName
-
- Food
- Cooking
- Cookery
- Food
- Food
- Chemical engineering
- Engineering
- Health
- SCIENCE
- COOKING
- COOKING
- TECHNOLOGY & ENGINEERING
- Cooking
- Food
- Label
- Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field
- Note
- Includes index
- Antecedent source
- unknown
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Control code
- ocn759397217
- Dimensions
- unknown
- Extent
- 1 online resource (xv, 238 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9781569769584
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Stock number
- 52DA75CC-47B5-42FD-BF69-A82CAB833052
- System control number
-
- (Sirsi) o759397217
- (OCoLC)759397217
- Label
- Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field
- Note
- Includes index
- Antecedent source
- unknown
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Control code
- ocn759397217
- Dimensions
- unknown
- Extent
- 1 online resource (xv, 238 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9781569769584
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Stock number
- 52DA75CC-47B5-42FD-BF69-A82CAB833052
- System control number
-
- (Sirsi) o759397217
- (OCoLC)759397217
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.waubonsee.edu/portal/Culinary-reactions--the-everyday-chemistry-of/8HnXhTsLQHs/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.waubonsee.edu/portal/Culinary-reactions--the-everyday-chemistry-of/8HnXhTsLQHs/">Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.waubonsee.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.waubonsee.edu/">Waubonsee Community College</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.waubonsee.edu/portal/Culinary-reactions--the-everyday-chemistry-of/8HnXhTsLQHs/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.waubonsee.edu/portal/Culinary-reactions--the-everyday-chemistry-of/8HnXhTsLQHs/">Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.waubonsee.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.waubonsee.edu/">Waubonsee Community College</a></span></span></span></span></div>
