Culinary Reactions: The Everyday Chemistry of Cooking
| Author | : | |
| Rating | : | 4.53 (860 Votes) |
| Asin | : | B01N5T07Q2 |
| Format Type | : | |
| Number of Pages | : | 368 Pages |
| Publish Date | : | 2015-01-21 |
| Language | : | English |
DESCRIPTION:
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 microbes. It even shows you how to extract DNA from a Halloween pumpkin. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. You'll never look at y
Dana Linder said Not at all what I hoped it would be. I am looking for a book that explains how things work in cooking so when things fail, I know why, and I can try things on my own that have a chance of working, not just throwing things together and hoping. I know cooking is science, but there has to be a better way to present it to people wh. Okay as an Overview This book is alright. It covers some basic knowledge about the chemistry of food and has some brief Chem background. However, unless you remember your high school chem class, I would not recommend this book. The Chemistry explained is brief and to grasp the concepts fully requires an underst. "Disorganized, but even worseincorrect." according to heyporcupine. As other reviewers have indicated, this loose assembly of topics needs better organization to make the science clear. This is very obvious in the chapters on foams, emulsions, colloids, gels, and suspensions. Providing scaffolding such as a table summarizing the various types of colloids wou