Culinary Reactions: The Everyday Chemistry of Cooking by

Culinary Reactions: The Everyday Chemistry of Cooking

with Simon Quellen Field (Narrator)

4 hours, 29 minutes first pub 2011 (editions)

nonfiction food and drink science informative medium-paced
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Description

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...

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