{"product_id":"culinary-reactions-the-everyday-chemistry-of-cooking-9781569767061","title":"Culinary Reactions: The Everyday Chemistry of Cooking","description":"\u003cb\u003eWhen you're cooking, you're a chemist!\u003c\/b\u003e 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. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. \u003cp\u003e\u003c\/p\u003eIn 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 gle; Lemonade with Chameleon Eggs--an acid indicator; and more!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-3319528\"\u003eSimon Quellen Field\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chicago Review Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.92lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.97h x 6.06w x 0.61d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9781569767061\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 1569767068\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-TEC\"\u003eTechnology \u0026amp; Engineering\u003c\/a\u003e | \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-TEC012000\"\u003eFood Science | General\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB030000\"\u003eEssays \u0026amp; Narratives\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB071000\"\u003eReference\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSimon Field\u003c\/b\u003e is the author of \u003ci\u003eWhy There's Antifreeze in Your Toothpaste\u003c\/i\u003e, \u003ci\u003eGonzo Gizmos\u003c\/i\u003e, and \u003ci\u003eThe Return of Gonzo Gizmos\u003c\/i\u003e, and is the creator of the popular Web site www.scitoys.com.\u003c\/p\u003e","brand":"Chicago Review Press","offers":[{"title":"Default Title","offer_id":44380315943051,"sku":"9781569767061","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5100\/7115\/files\/img_e41d45cf-ee1d-4e67-a551-8441192b24a4.jpg?v=1760540263","url":"https:\/\/cacorrectionsbookstore.com\/products\/culinary-reactions-the-everyday-chemistry-of-cooking-9781569767061","provider":"CA Corrections Bookstore","version":"1.0","type":"link"}