Showing results by author "Simon Quellen Field"


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    • Culinary Reactions

    • The Everyday Chemistry of Cooking
    • By: Simon Quellen Field
    • Narrated by: Sean Pratt
    • Length: 4 hrs and 29 mins
    • Unabridged
    • Overall
      4 out of 5 stars 32
    • Performance
      4 out of 5 stars 28
    • Story
      4 out of 5 stars 29

    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.

    • 4 out of 5 stars
    • Kitchen Science

    • By A. Yoshida on 08-21-18

    Regular price: $20.99