Culinary Reactions The Everyday Chemistry of Cooking
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
Auteur:
Simon Quellen Field
- Engels
- Paperback
- 9781569767061
- 01 november 2011
- 238 pagina's
Samenvatting
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 scientifi
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.
In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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 gle; Lemonade with Chameleon Eggs—an acid indicator; and more!
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.
In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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 gle; Lemonade with Chameleon Eggs—an acid indicator; and more!
Productspecificaties
Wij vonden geen specificaties voor jouw zoekopdracht '{SEARCH}'.
Inhoud
- Taal
- en
- Bindwijze
- Paperback
- Oorspronkelijke releasedatum
- 01 november 2011
- Aantal pagina's
- 238
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Simon Quellen Field
- Hoofduitgeverij
- INGP
Overige kenmerken
- Extra groot lettertype
- Nee
- Product breedte
- 146 mm
- Product hoogte
- 19 mm
- Product lengte
- 235 mm
- Studieboek
- Ja
- Verpakking breedte
- 151 mm
- Verpakking hoogte
- 19 mm
- Verpakking lengte
- 229 mm
- Verpakkingsgewicht
- 410 g
EAN
- EAN
- 9781569767061
Je vindt dit artikel in
- Categorieën
- Taal
- Engels
- Boek, ebook of luisterboek?
- Boek
- Beschikbaarheid
- Leverbaar
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Kies je bindwijze
(3)
Prijsinformatie en bestellen
De prijs van dit product is 21 euro en 13 cent.
Op voorraad
Voor 18:00 uur besteld, morgen in huis
Verkoop door
Boeken- en Platenbal Haarlem
- Bestellen en betalen via bol
- Prijs inclusief verzendkosten, verstuurd door Boeken- en Platenbal Haarlem
- 30 dagen bedenktijd en gratis retourneren
- Wettelijke garantie via Boeken- en Platenbal Haarlem
- Doordeweeks ook ’s avonds in huis
Shop dit artikel
Anderen bekeken ook
Vaak samen gekocht
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.