In weniger als einer Minute können Sie mit dem Lesen von Culinary Reactions: The Everyday Chemistry of Cooking auf Ihrem Kindle beginnen. Sie haben noch keinen Kindle? Hier kaufen Oder fangen Sie mit einer unserer gratis Kindle Lese-Apps sofort an zu lesen.

An Ihren Kindle oder ein anderes Gerät senden


Kostenlos testen

Jetzt kostenlos reinlesen

An Ihren Kindle oder ein anderes Gerät senden

Jeder kann Kindle Bücher lesen  selbst ohne ein Kindle-Gerät  mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.
Der Artikel ist in folgender Variante leider nicht verfügbar
Keine Abbildung vorhanden für
Keine Abbildung vorhanden


Culinary Reactions: The Everyday Chemistry of Cooking [Kindle Edition]

Simon Quellen Field

Kindle-Preis: EUR 7,96 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

Weitere Ausgaben

Amazon-Preis Neu ab Gebraucht ab
Kindle Edition EUR 7,96  
Taschenbuch EUR 12,57  



"With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it."--"San Francisco Book Review"


Exploring 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?


  • Format: Kindle Edition
  • Dateigröße: 3347 KB
  • Seitenzahl der Print-Ausgabe: 258 Seiten
  • ISBN-Quelle für Seitenzahl: 1569767068
  • Verlag: Chicago Review Press (1. November 2011)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B005PSG326
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #358.066 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr


Es gibt noch keine Kundenrezensionen auf
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Die hilfreichsten Kundenrezensionen auf (beta) 4.1 von 5 Sternen  46 Rezensionen
147 von 152 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Not sure what it is. 26. November 2011
Von Tumblemark - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
This book comes off as a write up of Google searches. It contains lots of interesting factiods, to be sure, and on the whole is worth the price, but it's neither a chemistry course nor a cooking course nor -- what you'd hope for -- a braiding of the two.

It's not a biochem course, not even a lightweight one, as it doesn't build from first principals -- it just throws out whatever chemistry facts happen to pop up, some times at a basic level and sometimes at a very deep level -- too deep, I'd think, for most cooks. Neither is it a cooking/baking course (it mixes both), as again it doesn't build up an understanding from basic principals. So you get a chemistry fact, sometimes paired with a curious fact about cooking or baking. Then off to the next fact. Fortunately, it has a table of contents and a good index, so at least you can find the tidbits you might be looking for. Many times they are interesting, but not always.

My degrees are in chemistry and I consider myself reasonable well read when it comes to gastronomy, so I enjoyed the book and read it completely. But I think if I were someone expecting to be lead through an understanding of basic food chemistry and simultaneously basic cooking/baking I would have been confused and disappointed. You'd come away with some facts, but I don't think you'd come away with an understanding of the chemistry of cooking or baking, and I don't think you'd become a better cook (or chemist).
31 von 34 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen There is better out there 13. Juni 2012
Von J. Canfield - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
This book is not poorly written and does contain knowledge worth learning. The problem I had with the book is I had already purchased and read "the science and Lore of the kitchen" written by Harold McGee. I had found that Harold McGee's book was more detailed and covered a vast amount of knowledge. When I compared both books I felt like Culinary Reactions was kind of like attending a second grade class but you already graduate from high school, I found myself asking, why am I reading this? I can recommend this book to someone who is interested in obtaining the basics of food science. But if you are looking for more than I recommend "the science and Lore of the kitchen" written by Harold McGee.
30 von 33 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen It's science you eat! Love this book. 7. November 2011
Von Shala Kerrigan - Veröffentlicht auf
I like science, and love cooking. So Culinary Reactions : The Everyday Chemistry of Cooking by Simon Quellen Field is very exciting to me. The idea is to explain in clear and easy language how the chemicals in our foods react and behave to create what we eat.

From the liquid nitrogen frozen ice cream in the introduction, to the very end where he explains why salt and ice freeze ice cream and all the information in between, he's managed it very well.

The chapters each cover a specific topic, and there is some overlap in the examples used. Like making cheese involves making a protein gel using protein chemistry and can be flavored using molds which are covered in the biology chapter.

The language is clear and scientific. He explains the way molecules interact to create foams such as bread and meringues, how beer and vinegar are made, how specific cultured bacteria can create inhospitable environments for more dangerous bacteria. The affects of acids and bases on recipes, including a very clear explanation of the difference between the two.

Yes, it's science, but it's easy to read and understand.

There are few cooking projects that show the chemical processes at work. A whipped topping that's stabilized with the addition of xanthan gum, a homemade cheese cheese with instructions for two great, inexpensive and easy to build cheese presses, a turkey that's is surface sterilized to be cooked for a very long time at below boiling point temperatures to keep it super juicy, extracting DNA from pumpkins and fruit, and lemonade with color changing grape juice "chameleon eggs".

If you have a practical knowledge of cooking, you will probably get inspired to try other things like creating invert sugar solutions to use instead of simple syrup, or trying acids like lemon juice in your meringues instead of cream of tartar.

The understanding of the scientific principles behind why ingredients behave the way they do can help make anyone a better cook I believe. I found the information exciting and inspiring, and know I'll use it to develop more recipes for my family.

It's educational and interesting. The projects provide great science experiments to do with your children or just on your own. It's one that my husband is interested in reading as well. He's already said he will build me a cheese press following the instructions in the book so I can try making harder cheeses. I really enjoyed it, and recommend it to anyone who has an interest in science and cooking.

[I was provided with a complimentary copy of the book to review on my craft blog- Don't Eat the Paste]
18 von 22 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The science of everyday cooking 1. November 2011
Von Ellen P. Lafleche-christian - Veröffentlicht auf
Culinary Reactions explores the scientific principles behind everyday recipes. Don't be intimidated by the word science mixed in with this description, the way he explains the process is fun and easy to understand. The author starts out with the basics of chemistry in the kitchen including the importance of measuring and weighing ingredients. He also talks about the importance of using quality ingredients and how to estimate calories.

Each chapter is broken down by the type of reaction involved: Foams, Emulsions, Oils and Fats, Solutions, Crystallization, Protein Chemistry, Biology, Scaling Recipes Ups and Down, Heating, Acids and Bases, Oxidation and Reduction; and Boiling, Freezing and Pressure.

Culinary Reactions isn't really a cookbook although you fill find recipes scattered throughout the book. The breakdown of the chemical reactions may not necessarily tell you what to expect in each chapter unless you're familiar with cooking chemistry. As an example, Foams includes things like marshmallows, whipped cream and ice cream. The book explains why each reaction occurs so I learned that proteins in these foams are changed from their natural state (denatured) and attract and repel different things which eventually causes them to stick to different things and form a film that holds their shape. Each chapter includes diagrams of various molecular structures so you can see the actual chemical reaction that takes place. There are also several shaded boxes that include chemistry lessons you can read for more information on specific processes discussed in the chapter. This is perfect for those of us that either never took chemistry or haven't thought about it for years... just in case you don't remember what a covalent bond actually is.

There are lots of great recipes included throughout that show the various chemistry process. A few examples of recipes included are Whipped Creamsicle Topping, Cherry Dream Cheese, and Thanksgiving Turkey. The recipes are easy to follow and have a complete list of ingredients and supplies needed. There are also black and white photographs to show you each step.

I would definitely recommend this book to anyone who is interested in finding out WHY something works in the kitchen the way it does. It's written in a way that a non scientific person can follow along with out a problem but is in depth enough that someone with a science background won't be bored or feel talked down to. There are several recipes that use alcohol so all the experiments won't work with children but much of the book would work well in a high school science home school curriculum. Definitely an interesting read.
3 von 3 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Okay as an Overview 19. Dezember 2013
Von Milena - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
This book is alright. It covers some basic knowledge about the chemistry of food and has some brief Chem background. However, unless you remember your high school chem class, I would not recommend this book. The Chemistry explained is brief and to grasp the concepts fully requires an understanding of bonds, enzymes, pH, and proteins. Several subjects are briefly broached, but nothing is explained in depth. The modeling of the chemical structures is also not explained very well. Some chemical structures will be referenced pages later and you will have to flip back to understand them. Additionally, when he is covering Cis- Trans Isomerism, the area where the cis and trans bonds are present isn't highlighted. You really have to study both structures carefully to see the point he is making. I find this to also be true with Omega-3 and Omega-6 fatty acids and I wish more diagrams were included with the section about hydrophobic and hyrodphilic reactions. I found it very hard to understand without a physical representation. The recipes provided within the book are peculiar. Not ones I will probably attempt due to the ingredients involved. Another aspect I wish the author had covered was the health effects of food additives. The author did cover some practical kitchen applications such as how to start an emulsion more easily, the making of cheese, gels, sols, and vegetable gums. Overall I thought it was a decent book, but not one I think I benefited much by reading.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Erster Beitrag:
Eingabe des Log-ins

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen

Ähnliche Artikel finden