Culinary Reactions - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Culinary Reactions write by Simon Quellen Field. This book was released on 2011-11-01. Culinary Reactions available in PDF, EPUB and Kindle. 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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In 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 gel &· Lemonade with Chameleon Eggs—an acid indicator
Culinary Reactions
Culinary Reactions - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Culinary Reactions write by Simon Quellen Field. This book was released on 2012. Culinary Reactions available in PDF, EPUB and Kindle. Publisher's description: 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 scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as: How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine write by Michael Brenner. This book was released on 2020-10-20. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine available in PDF, EPUB and Kindle. Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Food Allergy
Food Allergy - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Allergy write by Dean D. Metcalfe. This book was released on 2011-08-31. Food Allergy available in PDF, EPUB and Kindle. Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.
Gut Reactions
Gut Reactions - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Gut Reactions write by Simon Quellen Field. This book was released on 2019-01-08. Gut Reactions available in PDF, EPUB and Kindle. How much do you really know about how the human body works—how it reacts to food, exercise, nutrition, and the environment? While most of us have read about at least one fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows us how our bodies react to food and the environment, how our brain affects what and how much we eat, and why some diets work for some people but not for others based on genetics, weight history, brain chemistry, environmental cues, and social pressures. It explores how our hormones affect hunger and satiety and interact with the brain and the gut, and it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain that cocaine, heroin, amphetamines, and nicotine do. Whether you're looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome is affecting your food cravings, Field has a scientific answers for you.
