Culinary Reactions: The Everyday Chemistry of Cooking

by Simon Quellen Field

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1569767068
• ISBN13: 9781569767061
• Release Date: November 2011
• Publisher: Chicago Review Press
• Length: 288 Pages
• Weight: 0.95 lbs.
• Dimensions: 9.0" x 0.7" x 6.0"