Culinary Reactions: The Everyday Chemistry of Cooking by Field, Simon Quellen

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Chicago Review Press. New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!

Chicago Review Press, 2011-11-01. Illustrated. paperback. Used: Good.

Chicago Review Press, 2011-11-01. Illustrated. paperback. Used:Good.

Chicago Review Pr. Used - Very Good.

Chicago Review Press, Incorporated , pp. 288 . Papeback. New.

Chicago, Illinois. Usa: Chicago Review Press, 2012. Soft cover. Very Good. In Very Good Condition. No Notes, Names or Markings. No Torn Or Folded Pages. With Minor Wear/Tear To Edges and/or Turned Corners. - For More Information On Condition. Please See All Photos. A Selection Of The Scientific American Book Club 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.

Chicago Review Pr, 2011. Paperback. New. 288 pages. 9.25x5.75x0.75 inches.

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