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Culinary Reactions: The Everyday Chemistry of Cooking

Simon Quellen Field




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 | #16713 in Books |  2011-11-01 |  2011-11-01 | Original language:English | PDF # 1 |  9.00 x.60 x6.00l,.92 | File type: PDF | 288 pages

||1 of 1 people found the following review helpful.| Disorganized, but even worse...incorrect.|By 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| |“Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying.” —MAKE Magazine

“This clear primer to the chemi

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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. 

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You can specify the type of files you want, for your gadget.Culinary Reactions: The Everyday Chemistry of Cooking   |  Simon Quellen Field. Which are the reasons I like to read books. Great story by a great author.

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