Title
Culinary Reactions: The Everyday Chemistry Of Cooking
Delivery time: 8-12 business days (International)
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 Bacteria And Fungi. And Unlike In A Laboratory, You Can Eat Your Experiments To Verify Your Hypotheses.In Culinary Reactions, Author Simon Quellen Field Turns Measuring Cups, Stovetop Burners, And Mixing Bowls Into Graduated Cylinders, Bunsen Burners, And Beakers. How Does Altering The Ratio Of Flour, Sugar, Yeast, Salt, Butter, And Water Affect How High Bread Rises? Why Is Whipped Cream Made With Nitrous Oxide Rather Than The More Common Carbon Dioxide? And Why Does Hollandaise Sauce Call For Clarified Butter? This Easytofollow Primer Even Includes Recipes To Demonstrate The Concepts Being Discussed, Including: Whipped Creamsicle Toppinga Foam; Cherry Dream Cheesea Protein Gle; Lemonade With Chameleon Eggsan Acid Indicator; And More!
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is the main focus of 'Culinary Reactions'? A: 'Culinary Reactions' explores the chemistry behind cooking, explaining how everyday ingredients and cooking methods involve scientific principles.
- Q: Who is the author of 'Culinary Reactions'? A: The book is authored by Simon Quellen Field, who provides insights into the chemistry of cooking.
- Q: What types of recipes are included in the book? A: 'Culinary Reactions' includes various recipes that illustrate chemical concepts, such as Whipped Creamsicle Topping, Cherry Dream Cheese, and Lemonade with Chameleon Eggs.
- Q: Is 'Culinary Reactions' suitable for beginners? A: Yes, the book is designed to be accessible for readers of all skill levels, making it a great choice for beginners interested in the science of cooking.
- Q: What is the format of 'Culinary Reactions'? A: The book is available in paperback format and contains 288 pages.
- Q: When was 'Culinary Reactions' published? A: 'Culinary Reactions' was published on November 1, 2011.
- Q: What is the significance of the recipes in the book? A: The recipes serve as practical examples to demonstrate the scientific concepts discussed, making it easier for readers to understand the chemistry involved in cooking.
- Q: Does the book cover any specific scientific techniques? A: Yes, it covers various scientific techniques used in cooking, such as emulsions, suspensions, and the effects of altering ingredient ratios.
- Q: Is the book illustrated? A: 'Culinary Reactions' is an illustrated edition, featuring diagrams and images that help explain the concepts in a visual manner.
- Q: What category does 'Culinary Reactions' fall under? A: 'Culinary Reactions' is categorized as a reference book, making it a useful resource for both cooking enthusiasts and professionals.