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Culinary Reactions: The Everyday Chemistry of Cooking Paperback - 2011
by Simon Quellen Field
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- Title Culinary Reactions: The Everyday Chemistry of Cooking
- Author Simon Quellen Field
- Binding Paperback
- Edition [ Edition: first
- Pages 288
- Volumes 1
- Language ENG
- Publisher Chicago Review Press, Chicago
- Date 2011-11-01
- Illustrated Yes
- Features Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9781569767061 / 1569767068
- Weight 0.92 lbs (0.42 kg)
- Dimensions 8.97 x 6.06 x 0.61 in (22.78 x 15.39 x 1.55 cm)
- Library of Congress subjects Food - Analysis, Cooking
- Library of Congress Catalog Number 2011029366
- Dewey Decimal Code 664.07
Media reviews
Citations
- Entertainment Weekly, 11/25/2011, Page 78
- Library Journal, 11/01/2011, Page 101
About the author
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UsedGood. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Culinary Reactions: The Everyday Chemistry of Cooking
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Culinary Reactions: The Everyday Chemistry of Cooking
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Chicago, Illinois. Usa: Chicago Review Press, 2012. Soft cover. Very Good. In Very Good Condition. No Notes, Names or Markings. No Torn Or Folded Pages. With Minor Wear/Tear To Edges and/or Turned Corners. - For More Information On Condition. Please See All Photos. A Selection Of The Scientific American Book Club 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.
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Culinary Reactions: The Everyday Chemistry of Cooking
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Culinary Reactions: The Everyday Chemistry of Cooking
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