Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 35.73 MB
Format: PDF, Docs
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.

Culinary Reactions

Author: Simon Quellen Field
Publisher:
ISBN: 9781569767061
Size: 38.44 MB
Format: PDF, Mobi
View: 3710
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.

Cooking As A Chemical Reaction

Author: Z. Sibel Ozilgen
Publisher: CRC Press
ISBN: 1466554819
Size: 37.63 MB
Format: PDF
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This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations.

What Einstein Didn T Know

Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 0486492893
Size: 32.72 MB
Format: PDF, Docs
View: 1924
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Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

Cooking For Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Size: 65.33 MB
Format: PDF, ePub, Docs
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This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

The Science Of Cooking

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1118674200
Size: 47.45 MB
Format: PDF, Kindle
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and ...

Kitchen Mysteries

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231141718
Size: 40.30 MB
Format: PDF, ePub
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, ...

Chemistry In Your Kitchen

Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 1782623132
Size: 23.26 MB
Format: PDF, Kindle
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 023152692X
Size: 20.74 MB
Format: PDF
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From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture.

The Maillard Reaction Reconsidered

Author: Jack N. Losso
Publisher: CRC Press
ISBN: 9781482248210
Size: 12.22 MB
Format: PDF, ePub, Mobi
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Exploring this link, this book also elaborates on dietary risk factors for chronic degenerative diseases as well as dietary factors to help prevent them.