Simon Field, Culinary Reactions: The Everyday Chemistry of Cookingt

Field Culinary ReactionsCulinary Reactions:

The Everyday Chemistry of Cooking

Simon Field

Simon Field has authored 8 books on science and technology and created the website scitoys.com. A picture on page xv shows the author making ice cream with a 160 liter canister of liquid nitrogen pretty much sums up the book. The author likes to have fun with science and here it applies it to food. He covers the chemistry of foams, emulsions, colloids, oils and fats, solutions, crystallization and proteins. He ties concepts such as ionic and covalent bonds into cooking and makes them interesting and easy to grasp. He provides several recipes throughout to illustrate the ideas he presents. It is a fun, interesting and well written book.

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