Culinary Reactions by Simon Quellen Field
Culinary Reactions

Simon Quellen Field

Culinary Reactions

Simon Quellen Field

missing page info Add in missing page information first pub 2011 (editions)

nonfiction food and drink science informative medium-paced
Powered by AI (Beta)
Loading...

Description

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...

Read more

Community Reviews

Loading...

Content Warnings

Loading...