Your coupon has been activated.

Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)

Today: $12.60
Free Shipping*

Club O Gold Members Earn

$0.63 | 5% Rewards*

Rewards

GOLD

$19.95/yr.

5% Rewards

Earn even faster

Free Shipping

Never pay extra*

Exclusive Rewards

Save big-- up to 40%

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

ITEM# 13531638
  • Delivery Estimate

    Select a Product Option to view shipping

    • Product Alerts

      Stay in the know! Choose which alerts you’d like to receive on this product.

    Love this item?

    Save it to a list so you can find it anytime!


    Oops,

    something went wrong.

    Please refresh the page and try again.


    Details

    ITEM#: 13531638

    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.

    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

    Specs

    ISBN 9781569767061
    Genre SCIENCE / Chemistry / General
    Format Paperback
    Pages 238
    Publisher Date 2011-11-01 00:00:00.0
    Publisher Chicago Review Pr
    Copyright Year 2012
    Height 9.25 in
    Wdth 5.75 in
    Thickness 0.75 in
    Unit weight 0.95 lb
    Language English
    Subtitle The Everyday Chemistry of Cooking
    Audience General/trade
    Authors Field, Simon Quellen
    Country of Origin United States

    Questions & Answers

    Yay! Be the first to ask a question about this product.

    Shopping Tips & Inspiration

    Shipping & Returns

    This product is not yet released, and is expected to ship on Nov. 1, 2011.

    This date is subject to change. In order to assure you receive Overstock.com's low price on this item, your credit card will be charged upon order placement. The item will ship immediately upon release.

    Shipping:

    This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *

    Standard Return Policy:

    Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

    FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

    For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

    ** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

    Advertisement