Culinary Reactions: The Everyday Chemistry of Cooking - Simon Quellen Field - Books - Chicago Review Press - 9781569767061 - November 1, 2011
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Simon Quellen Field
Culinary Reactions: The Everyday Chemistry of Cooking

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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 scientifi

237 pages, Illustrations, black and white

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 1, 2011
ISBN13 9781569767061
Publishers Chicago Review Press
Pages 237
Dimensions 228 × 154 × 18 mm   ·   417 g
Language English  

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