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Viac informácií o knihe Culinary Reactions

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• Anotácia kniha
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Nákupom získate 45 bodov

Anotácia knihy

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?"

Parametre knihy

Zaradenie knihy Knihy po anglicky Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Celý názov: Culinary Reactions
• Autor: Simon Quellen Field
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 288
• EAN: 9781569767061
• ISBN: 1569767068
• ID: 02822195
• Nakladateľ: CHICAGO REVIEW PR
• Hmotnosť: 426 g
• Rozmery: 229 × 150 × 20 mm
• Dátum vydania: 31. October 2011

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