Culinary Reactions: The Everyday Chemistry of Cooking
| Author | : | |
| Rating | : | 4.82 (643 Votes) |
| Asin | : | 1515967751 |
| Format Type | : | paperback |
| Number of Pages | : | 241 Pages |
| Publish Date | : | 2017-02-16 |
| Language | : | English |
DESCRIPTION:
Not at all what I hoped it would be I am looking for a book that explains how things work in cooking so when things fail, I know why, and I can try things on my own that have a chance of working, not just throwing things together and hoping. I know cooking is science, but there has to be a better way to present it to people who haven't taken a science class in Not at all what I hoped it would be Dana Linder I am looking for a book that explains how things work in cooking so when things fail, I know why, and I can try things on my own that have a chance of working, not just throwing things together and hoping. I know cooking is science, but there has to be a better way to present it to people who haven't taken a science class in 40 years. I didn't finish the book because it wasn't making any sense to me and wasn't helping me. I'm not sure the book that I want exists, but this is definitely NOT it.. 0 years. I didn't finish the book because it wasn't making any sense to me and wasn't helping me. I'm not sure the book that I want exists, but this is definitely NOT it.. "Okay as an Overview" according to Milena. This book is alright. It covers some basic knowledge about the chemistry of food and has some brief Chem background. However, unless you remember your high school chem class, I would not recommend this book. The Chemistry explained is brief and to grasp the concepts fully requires an understanding of bonds, enzymes, pH, and proteins. Several subjects are briefly broached, but nothing is explained in depth. The modeling of the chemical structures is also not explained very well. Some chemical structures will be referenced pages later and you will have t. Disorganized, but even worseincorrect. heyporcupine As other reviewers have indicated, this loose assembly of topics needs better organization to make the science clear. This is very obvious in the chapters on foams, emulsions, colloids, gels, and suspensions. Providing scaffolding such as a table summarizing the various types of colloids would have made the distinctions readily apparent. An even more troubling problem occurs on pages 11 and 12, where the chemistry behind beating egg whites in copper bowls and with acid or cream of tartar is, quite frankly, incorrect. That being said, there is some inte
Simon Quellen Field is the author of Gonzo Gizmos, Return of Gonzo Gizmos, and Why There's Antifreeze in Your Toothpaste, and is the creator of the popular website scitoys. He lives in Northern California.Sean Pratt, a working actor for over twenty-five years, has performed at numerous regional theaters around the country. . He is the
In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. It even shows you how to extract DNA from a Halloween pumpkin. 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 fall 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). You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.. 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. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harm
With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it. ---San Francisco Book Review