Culinary Reactions

Download Culinary Reactions Book or Ebook File with PDF Epub Audio and Full format File with Free Account at yesterdays we have And Transforming Learning in Schools and Communities The Remaking of Education for a Cosmopolitan Society And A Descriptive History of Land Use and Water Quality Planning in the Lake Tahoe Basin And Selected Topics in Family and Private International Law

Culinary Reactions The Everyday Chemistry of Cooking

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 1569769605
Identifier : 9781569769607
Release : 2011-11-01
Publisher by : Chicago Review Press
Category : Cooking
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Description : Read Now Culinary Reactions by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. "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 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), 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"--

Molecular Gastronomy Exploring the Science of Flavor

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Author by : Hervé This
Languange Used : English, France, Spanish, Italia and chinese
Page : 392
Isbn : 0231508077
Identifier : 9780231508070
Release : 2006-01-04
Publisher by : Columbia University Press
Category : Cooking
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Description : Read Now Molecular Gastronomy by Hervé This and you can download with pub, pdf, txt, doc, and more file format with free account. hervé this (pronounced "teess") is an internationally renowned chemist, a popular french television personality, a bestselling cookbook author, a longtime collaborator with the famed french chef pierre gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. bringing the instruments and experimental techniques of the laboratory into the kitchen, this uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. what he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. molecular gastronomy, this's first work to appear in english, is filled with practical tips, provocative suggestions, and penetrating insights. this begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. he goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. looking to the future, hervé this imagines new cooking methods and proposes novel dishes. a chocolate mousse without eggs? a flourless chocolate cake baked in the microwave? molecular gastronomy explains how to make them. this also shows us how to cook perfect french fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Gut Reactions The Science of Weight Gain and Loss

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 256
Isbn : 1641600039
Identifier : 9781641600033
Release : 2019-01-08
Publisher by : Chicago Review Press
Category : Science
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Description : Read Now Gut Reactions by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. 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.

Cooking as a Chemical Reaction Culinary Science with Experiments

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Author by : Z. Sibel Ozilgen
Languange Used : English, France, Spanish, Italia and chinese
Page : 299
Isbn : 1466554819
Identifier : 9781466554818
Release : 2014-09-18
Publisher by : CRC Press
Category : Technology & Engineering
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Description : Read Now Cooking As A Chemical Reaction by Z. Sibel Ozilgen and you can download with pub, pdf, txt, doc, and more file format with free account. written at the undergraduate level, cooking as a chemical reaction: culinary science with experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. it is intended for students with limited scientific background who are studying different aspects of food preparation and processing. the text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. 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. by conducting experiments and using experiences from the kitchen, and other food preparation and processing areas, this textbook engages students in their own learning process. many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. a second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. at the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. the book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. with this book, students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. thus, they will understand how to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen, and other food preparation and processing areas.

Why There's Antifreeze in Your Toothpaste The Chemistry of Household Ingredients

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 1569766827
Identifier : 9781569766828
Release : 2007-11-01
Publisher by : Chicago Review Press
Category : House & Home
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Description : Read Now Why There S Antifreeze In Your Toothpaste by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. a selection of the scientific american book club explaining why antifreeze is a component of toothpaste and how salt works in shampoo, this fascinating handbook delves into the chemistry of everyday household products. decoding more than 150 cryptic ingredients, the guide explains each component's structural formula, offers synonymous names, and describes its common uses. this informative resource can serve curious readers as a basic primer to commercial chemistry or as an indexed reference for specific compounds found on a product label. grouped according to type, these chemical descriptions will dissolve common misunderstandings and help make consumers more product savvy.

Chemistry in Your Kitchen

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Author by : Matthew Hartings
Languange Used : English, France, Spanish, Italia and chinese
Page : 330
Isbn : 1782623132
Identifier : 9781782623137
Release : 2016-12-29
Publisher by : Royal Society of Chemistry
Category :
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Description : Read Now Chemistry In Your Kitchen by Matthew Hartings and you can download with pub, pdf, txt, doc, and more file format with free account. introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Chemistry of Cooking An Account of what Happens to Food Before, During, and After Cooking

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Author by : A. Coenders
Languange Used : English, France, Spanish, Italia and chinese
Page : 276
Isbn : 9781850702269
Identifier : 1850702268
Release : 1992
Publisher by : Parthenon Publishing
Category : Cooking
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Description : Read Now The Chemistry Of Cooking by A. Coenders and you can download with pub, pdf, txt, doc, and more file format with free account. intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. in addition, an indication is given of what subsequently takes place in our digestive systems.

BOOM

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Author by : Simon Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 9781613738054
Identifier : 1613738056
Release : 2017-07-01
Publisher by : Chicago Review Press
Category : Science
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Description : Read Now Boom by Simon Field and you can download with pub, pdf, txt, doc, and more file format with free account. black powder, the world s first chemical explosive, was originally developed during the tang dynasty in china, in the seventh century. it was a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to mix them so that the particles of each component were tiny and homogenous, resulting in a complete and powerful reaction. author and chemistry buff simon quellen field takes readers on a decades-long journey through the history of things that go boom, from the early days of black powder to today s modern plastic explosives. not just the who, when, and why, but also the how. how did chinese alchemists come to create black powder? what accidents led to the discovery of high explosives? how do explosives actually work on a molecular scale? and though most people have a vague understanding that dynamite is more powerful than gunpowder, what does it mean to be more powerful? boom! the chemistry and history of explosives goes back to the original papers and patents written by the chemists who invented them, to shed light on their development, to explore the consequences of their use for good and ill, and to give the reader a basic understanding of the chemistry that makes them possible."

The Kitchen as Laboratory Reflections on the Science of Food and Cooking

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Author by : César Vega
Languange Used : English, France, Spanish, Italia and chinese
Page : 336
Isbn : 023152692X
Identifier : 9780231526920
Release : 2012-01-31
Publisher by : Columbia University Press
Category : Cooking
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Description : Read Now The Kitchen As Laboratory by César Vega and you can download with pub, pdf, txt, doc, and more file format with free account. eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. in this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. from the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to turkish ice cream, sugar glasses, and jellified beads—the essays in the kitchen as laboratory cover a range of creations and their history and culture. they consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. this collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

Electronics for Artists Adding Light, Motion, and Sound to Your Artwork

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 256
Isbn : 1613730144
Identifier : 9781613730140
Release : 2015-02-01
Publisher by : Chicago Review Press
Category : Art
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Description : Read Now Electronics For Artists by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. not all artists want to create static, unilluminated works to hang on a wall, and with electronics for artists, they don't have to. with today's modern technology-leds, servo motors, motion sensors, speakers, and more-artwork can incorporate elements of light, sound, and motion for dramatic effects. author and educator simon quellen field has developed a primer for creative individuals looking for new ways to express themselves though electronically enhanced art. following step-by-step examples of basic circuitry and programming, even a novice reader will develop the skills necessary to enhance their works. demonstration projects then give artists a chance to build and program a more efficient light dimmer, randomly flashing leds using an integrated circuit, a controlled servo motor, and more. the book even includes art projects to try, include a bouquet of glowing flowers; an led metronome; a talking computer; cecil, a sensile robot; and rover, a simple wheeled robot. a variety of artistic works created by field's students and based on these open-ended lessons are also included to provide creative sparks for the readers. for those interested in programming their circuits, field explores the basics of energia, a free software package, and provides simple programs to create flashing light patterns, computer controlled motors, and lcd text displays. simon field is the author of why is milk white?, culinary reactions, why there's antifreeze in your toothpaste, and gonzo gizmos, and is the creator of the popular web site www.scitoys.com.

Ratio The Simple Codes Behind the Craft of Everyday Cooking

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Author by : Michael Ruhlman
Languange Used : English, France, Spanish, Italia and chinese
Page : 272
Isbn : 1416566120
Identifier : 9781416566120
Release : 2009-04-07
Publisher by : Simon and Schuster
Category : Cooking
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Description : Read Now Ratio by Michael Ruhlman and you can download with pub, pdf, txt, doc, and more file format with free account. michael ruhlman’s groundbreaking new york times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. when you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. why spend time sorting through the millions of cookie recipes available in books, magazines, and on the internet? isn’t it easier just to remember 1-2-3? that’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. from there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. replace white sugar with brown for a darker, chewier cookie. add baking powder and/or eggs for a lighter, airier texture. ratios are the starting point from which a thousand variations begin. ratios are the simple proportions of one ingredient to another. biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. this ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. cooking with ratios will unchain you from recipes and set you free. with thirty-three ratios and suggestions for enticing variations, ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. as the culinary world fills up with overly complicated recipes and never-ending ingredient lists, michael ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking

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Author by : Joseph J. Provost
Languange Used : English, France, Spanish, Italia and chinese
Page : 544
Isbn : 1118674200
Identifier : 9781118674208
Release : 2016-05-02
Publisher by : John Wiley & Sons
Category : Science
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Description : Read Now The Science Of Cooking by Joseph J. Provost and you can download with pub, pdf, txt, doc, and more file format with free account. 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 the science of taste and smell. chapters include: the science of food and nutrition of macromolecules; science of taste and smell; milk, cream, and ice cream, metabolism and fermentation; cheese, yogurt, and sour cream; browning; fruits and vegetables; meat, fish, and eggs; dough, cakes, and pastry; chilies, herbs, and spices; beer and wine; and chocolate, candy and other treats. each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. this unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. there are no pre-requisites for the course and the work is appropriate for all college levels and majors.