000			02199nam a2200445 i 4500
001			684462
005			20230219071127.0
007			cr||||||||||||
008			190105s2011 mau gs 000|0|eng d
020			_a9781569769584 (ebook)
035			_a(StDuBDS)AH25012895
040			_aStDuBDS _beng _cStDuBDS _erda _dUkPrAHLS
072		7	_aPN _2bicssc
072		7	_aTDCT _2bicssc
072		7	_aWB _2bicssc
072		7	_aWBA _2bicssc
072		7	_aSCI _2ukslc
072		7	_aPN _2thema
072		7	_aTDCT _2thema
072		7	_aWB _2thema
072		7	_aWBA _2thema
100	1		_aField, Simon Quellen, _eauthor.
245	1	0	_aCulinary reactions : _bthe everyday chemistry of cooking / _cSimon Quellen Field.
264		1	_aBrookline : _bZephyr Press, _c2011.
300			_a1 online resource : _b24 B/W Photos
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
366			_b20111101
520	8		_aExploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?
533			_aElectronic reproduction. _cAskews and Holts. _nMode of access: World Wide Web.
650		7	_aScience _2ukslc
650		7	_aChemistry _2thema
650		7	_aFood & beverage technology _2thema
650		7	_aCookery / food & drink etc _2thema
650		7	_aGeneral cookery & recipes _2thema
655		7	_2lcsh
856	4	0	_uhttp://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781569769584
942			_n0 _2ddc
999			_c40174 _d40174