PDF Ebook Culinary Reactions: The Everyday Chemistry of Cooking, by Simon Quellen Field
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Culinary Reactions: The Everyday Chemistry of Cooking, by Simon Quellen Field
PDF Ebook Culinary Reactions: The Everyday Chemistry of Cooking, by Simon Quellen Field
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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 microbes. 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. 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 fall 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), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers . . . er, measuring cups, stovetop burners, and mixing bowls . . . the same way again. Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.
- Sales Rank: #9553 in Books
- Published on: 2011-11-01
- Released on: 2011-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .60" w x 6.00" l, .92 pounds
- Binding: Paperback
- 288 pages
Review
“Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying.” —MAKE Magazine
“This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically.” —Science News
“The writing style is very personable and he does a great job of illustrating concepts with recipes.” —Smithsonianmag.com
“With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it.”—San Francisco Book Review
“A gateway into the science of food.” —Gastronomica
About the Author
Simon Quellen Field is the author of Gonzo Gizmos, The Return of Gonzo Gizmos, and Why There's Antifreeze in Your Toothpaste. He is the creator of the popular website www.scitoys.com. He lives in Los Gatos, California.
Most helpful customer reviews
207 of 214 people found the following review helpful.
Not sure what it is.
By Tumblemark
This book comes off as a write up of Google searches. It contains lots of interesting factiods, to be sure, and on the whole is worth the price, but it's neither a chemistry course nor a cooking course nor -- what you'd hope for -- a braiding of the two.
It's not a biochem course, not even a lightweight one, as it doesn't build from first principals -- it just throws out whatever chemistry facts happen to pop up, some times at a basic level and sometimes at a very deep level -- too deep, I'd think, for most cooks. Neither is it a cooking/baking course (it mixes both), as again it doesn't build up an understanding from basic principals. So you get a chemistry fact, sometimes paired with a curious fact about cooking or baking. Then off to the next fact. Fortunately, it has a table of contents and a good index, so at least you can find the tidbits you might be looking for. Many times they are interesting, but not always.
My degrees are in chemistry and I consider myself reasonable well read when it comes to gastronomy, so I enjoyed the book and read it completely. But I think if I were someone expecting to be lead through an understanding of basic food chemistry and simultaneously basic cooking/baking I would have been confused and disappointed. You'd come away with some facts, but I don't think you'd come away with an understanding of the chemistry of cooking or baking, and I don't think you'd become a better cook (or chemist).
4 of 4 people found the following review helpful.
Okay as an Overview
By Milena
This book is alright. It covers some basic knowledge about the chemistry of food and has some brief Chem background. However, unless you remember your high school chem class, I would not recommend this book. The Chemistry explained is brief and to grasp the concepts fully requires an understanding of bonds, enzymes, pH, and proteins. Several subjects are briefly broached, but nothing is explained in depth. The modeling of the chemical structures is also not explained very well. Some chemical structures will be referenced pages later and you will have to flip back to understand them. Additionally, when he is covering Cis- Trans Isomerism, the area where the cis and trans bonds are present isn't highlighted. You really have to study both structures carefully to see the point he is making. I find this to also be true with Omega-3 and Omega-6 fatty acids and I wish more diagrams were included with the section about hydrophobic and hyrodphilic reactions. I found it very hard to understand without a physical representation. The recipes provided within the book are peculiar. Not ones I will probably attempt due to the ingredients involved. Another aspect I wish the author had covered was the health effects of food additives. The author did cover some practical kitchen applications such as how to start an emulsion more easily, the making of cheese, gels, sols, and vegetable gums. Overall I thought it was a decent book, but not one I think I benefited much by reading.
70 of 75 people found the following review helpful.
There is better out there
By J. Canfield
This book is not poorly written and does contain knowledge worth learning. The problem I had with the book is I had already purchased and read "the science and Lore of the kitchen" written by Harold McGee. I had found that Harold McGee's book was more detailed and covered a vast amount of knowledge. When I compared both books I felt like Culinary Reactions was kind of like attending a second grade class but you already graduate from high school, I found myself asking, why am I reading this? I can recommend this book to someone who is interested in obtaining the basics of food science. But if you are looking for more than I recommend "the science and Lore of the kitchen" written by Harold McGee.
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