LEADER 00000cam a2200637Ka 4500 
001    ocn759397217 
003    OCoLC 
005    20160527040927.4 
006    m     o  d         
007    cr cnu---unuuu 
008    111102s2012    ilua    o     001 0 eng d 
010      2011029366 
019    776982617 
020    9781569769584|q(electronic book) 
020    1569769583|q(electronic book) 
020    9781569769607|q(electronic book) 
020    1569769605|q(electronic book) 
020    9781569769591|q(electronic book) 
020    1569769591|q(electronic book) 
020    |z9781569767061 
020    |z1569767068 
035    (OCoLC)759397217|z(OCoLC)776982617 
037    52DA75CC-47B5-42FD-BF69-A82CAB833052|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    N$T|beng|epn|cN$T|dEBLCP|dE7B|dTEFOD|dOCLCQ|dDEBSZ|dOCLCQ
       |dVALIL|dOCLCF|dOCLCQ|dCNSPL|dYDXCP|dDKC|dTEFOD|dOCLCQ 
049    RIDW 
050  4 TX545|b.F46 2012eb 
072  7 TEC|x012000|2bisacsh 
082 04 664/.07|223 
090    TX545|b.F46 2012eb 
100 1  Field, Simon|q(Simon Quellen)|0https://id.loc.gov/
       authorities/names/n86129175 
245 10 Culinary reactions :|bthe everyday chemistry of cooking /
       |cSimon Quellen Field. 
264  1 Chicago, Ill. :|bChicago Review Press,|c[2012] 
264  4 |c©2012 
300    1 online resource (xv, 238 pages) :|billustrations 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
500    Includes index. 
520    "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"--
       |cProvided by publisher. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Cooking.|0https://id.loc.gov/authorities/subjects/
       sh2010008400 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
655  4 Electronic books. 
776 08 |iPrint version:|aField, Simon (Simon Quellen).|tCulinary 
       reactions.|dChicago, Ill. : Chicago Review Press, ©2012
       |z9781569767061|w(DLC)  2011029366|w(OCoLC)712124382 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=398053|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160616|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID