The Resource Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field, (electronic resource)

Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field, (electronic resource)

Label
Culinary reactions : the everyday chemistry of cooking
Title
Culinary reactions
Title remainder
the everyday chemistry of cooking
Statement of responsibility
Simon Quellen Field
Creator
Subject
Genre
Language
  • eng
  • eng
Summary
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, suc
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
Field, Simon
Dewey number
  • 664
  • 664.07
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX545
LC item number
.F46 2012
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/subjectName
  • Food
  • Cooking
Label
Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field, (electronic resource)
Instantiates
Publication
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
Cover; Copyright; Contents; Introduction; 1. Measuring and Weighing; 2. Foams; 3. Emulsions; 4. Colloids, Gels, and Suspensions; 5. Oils and Fats; 6. Solutions; 7. Crystallization; 8. Protein Chemistry; 9. Biology; 10. Scaling Recipes Up and Down; 11. Heating; 12. Acids and Bases; 13. Oxidation and Reduction; 14. Boiling, Freezing, and Pressure; Index
Dimensions
unknown
Extent
1 online resource (258 p.)
Form of item
online
Isbn
9781569767061
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2550000000056785
  • (EBL)776885
  • (OCoLC)759397217
  • (SSID)ssj0000568909
  • (PQKBManifestationID)12200540
  • (PQKBTitleCode)TC0000568909
  • (PQKBWorkID)10554586
  • (PQKB)11618352
  • (MiAaPQ)EBC776885
  • (EXLCZ)992550000000056785
Label
Culinary reactions : the everyday chemistry of cooking, Simon Quellen Field, (electronic resource)
Publication
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
Cover; Copyright; Contents; Introduction; 1. Measuring and Weighing; 2. Foams; 3. Emulsions; 4. Colloids, Gels, and Suspensions; 5. Oils and Fats; 6. Solutions; 7. Crystallization; 8. Protein Chemistry; 9. Biology; 10. Scaling Recipes Up and Down; 11. Heating; 12. Acids and Bases; 13. Oxidation and Reduction; 14. Boiling, Freezing, and Pressure; Index
Dimensions
unknown
Extent
1 online resource (258 p.)
Form of item
online
Isbn
9781569767061
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2550000000056785
  • (EBL)776885
  • (OCoLC)759397217
  • (SSID)ssj0000568909
  • (PQKBManifestationID)12200540
  • (PQKBTitleCode)TC0000568909
  • (PQKBWorkID)10554586
  • (PQKB)11618352
  • (MiAaPQ)EBC776885
  • (EXLCZ)992550000000056785

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