Free download and read ebooks online Culinary Reactions - The Everyday Chemistry Of Cooking by Simon Quellen Field full book PDF ePUB Audiobook. Download a free ebooks and kindle audiobook Culinary Reactions - The Everyday Chemistry Of Cooking with ISBN id 9781569767061 full page with book summary. Simon Quellen Field book PDF ePUB of Culinary Reactions - The Everyday Chemistry Of Cooking published by in 2012. Culinary Reactions released with category Cooking with total 238 pages.
Culinary Reactions - The Everyday Chemistry Of Cooking by Simon Quellen Field download book pdf epub
Publisher's description: 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, such as: How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?
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