Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Check order status

Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits. Create an account for free

Free delivery for purchases over 19 990 Ft

DPD point 990 Ft DPD courier 1 190 Ft GLS point 1 190 Ft Hungarian Post 1 795 Ft Hungarian Post 1 690 Ft Hungarian Post 1 690 Ft FoxPost 1 190 Ft Packeta point 1 190 Ft GLS courier 1 690 Ft

Contact

How to shop

Help

My account

▸ Empty :-(

Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Culinary Reactions

Name: Culinary Reactions
Brand: CHICAGO REVIEW PR
SKU: 02822195
Price: 5962 HUF
Availability: InStock
Author: Simon Quellen Field
ISBN: 9781569767061

Simon Quellen Field

Language

English

Book Paperback

Libristo code: 02822195

Publishers CHICAGO REVIEW PR, October 2011

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and... Full description

Libristo code: 02822195

40 b

5 962 Ft

In stock at our supplier Shipping in 14-21 days

Up to 30 days for returns

Customers also purchased

Ratio Michael Ruhlman

Paperback

5 351 Ft

Kitchen Mysteries Herve This

Paperback

5 384 Ft

The Food Lab J. Kenji Lopez-Alt

Hardback

14 895 Ft

Food Presentation Secrets Cara Hobday

Hardback

9 333 Ft

Science of Cooking Stuart Farrimond

Hardback

10 170 Ft

The Flavor Matrix James Briscione

Hardback

12 093 Ft

On Food and Cooking Harold McGee

Hardback

15 013 Ft

Salt, Fat, Acid, Heat Samin Nosrat

Hardback

10 109 Ft

Shamanic Journey: A Practical Guide to Therapeutic Shamanism Paul Francis

Paperback

6 112 Ft

The Autobiography of Malcolm X Malcolm X

Paperback

3 174 Ft

The Art of Fermentation Sandor Ellix Katz

Hardback

11 195 Ft

Blue Truth David Deida

Paperback

6 277 Ft

Vegetarian Flavor Bible Karen Page

Hardback

13 555 Ft

Kitchen Creativity Karen Page

Hardback

20 500 Ft

The Ultimate Survival Medicine Guide Joseph Alton

Paperback

6 263 Ft

Taste Barb Stuckey

Paperback

6 263 Ft

Flavor Thesaurus Niki Segnit

Hardback

9 093 Ft

Permaculture Design Aranya

Paperback

7 349 Ft

Elements Theodore Gray

Hardback

9 883 Ft

Carbon Chemistry student text Ellen McHenry

Paperback

4 862 Ft

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Andrew Dornenburg

Hardback

11 778 Ft

Slow Death by Rubber Duck: The Secret Danger of Everyday Things Rick Smith

Paperback

5 515 Ft

The Noma Guide to Fermentation René Redzepi

Hardback

10 494 Ft

The Complete Nose to Tail Fergus Henderson

Hardback

16 461 Ft

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?"