Culinary Reactions

By: Simon Quellen Field

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Paperback | 1 November 2011

At a Glance

Paperback
237 Pages

Dimensions(cm)
22.8 x 15.2 x 1.7

Paperback

$40.75

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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?

Industry Reviews

"The writing style is very personable and he does a great job of illustrating concepts with recipes." --Smithsonianmag.com

"A gateway into the science of food." --Gastronomica
"With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."--San Francisco Book Review

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