CULINARY REACTIONS -
The Everyday Chemistry of Cooking
While you're cooking, you're a chemist! whenever you observe or adjust a recipe, you're experimenting with acids and bases, emulsions and suspensions, gels and foams. on your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture favored microbial lifestyles whilst suppressing harmful bacteria and fungi. And not like in a laboratory, you may eat your experiments to verify your hypotheses.
In Culinary Reactions, creator Simon Quellen field turns measuring cups, stovetop burners, and combining bowls into graduated cylinders, Bunsen burners, and beakers. How does changing the ratio of flour, sugar, yeast, salt, butter, and water have an effect on how high bread rises? Why is whipped cream made with nitrous oxide as opposed to the extra common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This smooth-to-comply with primer even includes recipes to demonstrate the ideas being mentioned, along with: Whipped Creamsicle Topping—a foam; Cherry Dream Cheese—a protein gle; Lemonade with Chamele.
I never took chemistry in high school or college; therefore, I only can a very cursory understanding of chemistry. I am writing a book "A Guide for Beginning and Managing a Low Sodium Lifestyle" and have a chapter on modifying recipes. This book is a God-send for me to better understand what is happening when you cook ingredients. It is now a primary reference for checking out what will happen when changing specific recipe ingredients, heating them, etc. It is well written for the chemistry uninitiated and I was impressed by the structure of the book. It will facilitate re-finding information that I have already read when I need to reference that information. I did not have to re-read many parts to understand them and that was mostly my lack of knowledge of even basic chemistry. -Dr. James
We just moved and have a big beautiful new kitchen - we wanted to get more into the art of cooking and flavors and what item brings out the best flavor in our culinary creations. Love this book and the way it guides you through kitchen and flavors.-LinsayBob J.
I am not a cook, but I have gotten interested in culinary arts. This book goes into the chemical reactions in cooking, and is a very interesting read even for someone who doesn't cook.-James B.Young
Highly recommended for cooks, bakers and culinary creators of all ages. The sooner you learn this the longer you'll reap the benefits from knowing it. Great art builds on basic science. These well written and easily understood explanations will build the knowledge you need to go from guessing to creating.-LT
DOWNLOAD COOKING EBOOK CULINARY REACTIONS - The Everyday Chemistry Of Cooking by Simon Quellen Field | 5 Mb | Pages 258 | PDF | English
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