000			03249cam a2200433 a 4500
001			u160255
003			SIRSI
005			20240916205826.0
008			110816s2012 ilua 001 0 eng
010			_a 2011029366
020			_a9781569767061 _q(pbk.)
020			_a1569767068 _q(pbk.)
035			_a(OCoLC)712124382 _z(OCoLC)765910675 _z(OCoLC)799405290
037			_bIndependent Pub Group, 814 N Franklin st, Chicago, IL, USA, 60610, (312)3370747 _nSAN 201-2936
050	0	0	_aTX545 _b.F46 2012
082	0	0	_a664/.07 _223
092			_a664.07 _bF456c
100	1		_aField, Simon _q(Simon Quellen)
245	1	0	_aCulinary reactions : _bthe everyday chemistry of cooking / _cSimon Quellen Field.
260			_aChicago, Ill. : _bChicago Review Press, _c
300			_axv, 238 pages : _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"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. But 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 gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-- _cProvided by publisher.
505	0		_aMeasuring and weighing -- Foams -- Emulsions -- Colloids, gels, and suspensions -- Oils and fats -- Solutions -- Crystallization -- Protein chemistry -- Biology -- Scaling recipes up and down -- Heating -- Acids and bases -- Oxidation and reduction -- Boiling, freezing, and pressure.
650		0	_aFood _xAnalysis.
650		0	_aCooking.
650		7	_aSCIENCE _xChemistry _xGeneral. _2bisacsh
650		7	_aCOOKING _xReference. _2bisacsh
650		7	_aCOOKING _xEssays. _2bisacsh
650		7	_aCooking. _2fast _0(OCoLC)fst01754966
650		7	_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460
650		7	_aFood _xAnalysis. _0http://id.loc.gov/authorities/subjects/sh85050185. _2sears
650		7	_aCooking. _0http://id.loc.gov/authorities/subjects/sh2010008400. _2sears
655		4	_aNonfiction.
949			_cc.1 _lCIRCSTACKS _tBOOK _xPRINT _p
999			_a664.07 F456C _wDEWEY _c6745 _i51994001703901 _f6/29/2023 _g2 _lCIRCSTACKS _mLRC _p$11.75 _rY _sY _tBOOK _u9/2/2020 _xPRINT _d6745