Download EBOOK Culinary Reactions: The Everyday Chemistry of Cooking PDF for free


Download EBOOK Culinary Reactions: The Everyday Chemistry of Cooking PDF for free Category: Technology & Engineering
The author of the book: Simon Quellen Field
Format files: PDF, EPUB, TXT, DOCX
The size of the: 264 KB
Language: English
ISBN-13: 9781569767061
Edition: Chicago Review Press
Date of issue: 1 November 2011

Description of the book "Culinary Reactions: The Everyday Chemistry of Cooking":

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 PDF, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?

Download EBOOK Culinary Reactions: The Everyday Chemistry of Cooking PDF for free


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Simon Quellen Field

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Download EBOOK Culinary Reactions: The Everyday Chemistry of Cooking PDF for free



Download EBOOK Culinary Reactions: The Everyday Chemistry of Cooking for free

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