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Bezig met laden... Culinary Reactions: The Everyday Chemistry of Cooking (editie 2011)door Simon Quellen Field (Auteur)
Informatie over het werkCulinary Reactions: The Everyday Chemistry of Cooking door Simon Quellen Field
Chemistry (30) Bezig met laden...
Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Accessible and informative, the recipes were a neat addition as well. ( ) Interesting book about chemistry in cooking -- has "real chemistry" plus practical applications (how to substitute certain ingredients, modify sizes, etc.). Probably a bit more on the "introducing chemistry concepts in a fun way" side than "making cooking easier" or "structured presentation of chemistry". Some of it was hard to follow on audiobook (at 2-3x, especially), and would have been easier in a written book (chemical structures, particularly), so I'd probably not go for the audiobook version here. geen besprekingen | voeg een bespreking toe
"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"-- Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)664.07Technology Chemical Technology Foods: Sugar, Starch, etc.LC-classificatieWaarderingGemiddelde:
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