Chemistry OF Cooking

Culinary Reactions: The Everyday Chemistry of Cooking (repost)  eBooks & eLearning

Posted by libr at May 13, 2017
Culinary Reactions: The Everyday Chemistry of Cooking (repost)

Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
English | 2011 | ISBN: 1569767068 | 288 pages | PDF | 4,9 MB

Culinary Reactions: The Everyday Chemistry of Cooking [Audiobook]  eBooks & eLearning

Posted by Bayron at April 24, 2017
Culinary Reactions: The Everyday Chemistry of Cooking [Audiobook]

Simon Quellen Field, Sean Pratt (Narrator), "Culinary Reactions: The Everyday Chemistry of Cooking"
ISBN: 1515967751, ASIN: B01N5T07Q2 | 2017 | MP3@64 kbps | ~04:29:08 | 121 MB

Culinary Reactions: The Everyday Chemistry of Cooking (repost)  eBooks & eLearning

Posted by arundhati at Dec. 18, 2014
Culinary Reactions: The Everyday Chemistry of Cooking (repost)

Simon Quellen Field, "Culinary Reactions: The Everyday Chemistry of Cooking"
2011 | ISBN: 1569767068 | 288 pages | MOBI | 5 MB

Culinary Reactions: The Everyday Chemistry of Cooking [Repost]  eBooks & eLearning

Posted by Bayron at Oct. 2, 2014
Culinary Reactions: The Everyday Chemistry of Cooking [Repost]

Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
English | 2012 | ISBN: 1569767068 | 288 pages | EPUB | 4 MB

Culinary Reactions: The Everyday Chemistry of Cooking (repost)  eBooks & eLearning

Posted by interes at April 23, 2014
Culinary Reactions: The Everyday Chemistry of Cooking (repost)

Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
English | 2011 | ISBN: 1569767068 | 288 pages | PDF | 4,9 MB

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.

Culinary Reactions: The Everyday Chemistry of Cooking (Repost)  eBooks & eLearning

Posted by elodar at Jan. 23, 2013
Culinary Reactions: The Everyday Chemistry of Cooking (Repost)

Simon Quellen Field, "Culinary Reactions: The Everyday Chemistry of Cooking"
English | 2011-11-01 | ISBN: 1569767068 | 288 pages | EPUB + MOBI | 4.07 mb + 4.90 mb
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
2016 | ISBN: 1118674200 | English | 544 pages | PDF | 44 MB
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
2016 | ISBN: 1118674200 | English | 544 pages | EPUB | 64 MB

The Science of Cooking (repost)  eBooks & eLearning

Posted by interes at Nov. 27, 2015
The Science of Cooking (repost)

The Science of Cooking by Peter Barham
English | 2001 | ISBN: 3540674667 | 244 pages | PDF | 27,4 MB

The Science of Cooking (repost)  eBooks & eLearning

Posted by libr at Dec. 11, 2012
The Science of Cooking (repost)

Peter Barham, "The Science of Cooking"
2001 | ISBN: 3540674667 | 244 pages | PDF | 27,4 MB

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.