
Culinary Reactions
The Everyday Chemistry of Cooking
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Narrado por:
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Sean Pratt
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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.
In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. 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 fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.
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Historia
Most of us have heard of gluten - a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we’ve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin.
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The proliferation of fabricated “facts”
- De Amazon Customer en 01-31-20
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Fiber Fueled
- The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
- De: Will Bulsiewicz MD
- Narrado por: Barrett Leddy
- Duración: 7 h y 11 m
- Versión completa
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The benefits of restrictive diets like paleo and keto have been touted for more than a decade, but as renowned gastroenterologist Dr. Will Bulsiewicz, or "Dr. B", illuminates in this groundbreaking audiobook, the explosion of studies on the microbiome makes it abundantly clear that elimination diets are in fact hazardous to our health. What studies clearly now show - and what Dr. B preaches with his patients - is that gut health is the key to boosting our metabolism, balancing our hormones, and taming the inflammation that causes a host of diseases.
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PDF?
- De Z. Belle en 07-24-20
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The Microbiome Solution
- A Radical New Way to Heal Your Body from the Inside Out
- De: Dr. Robynne Chutkan
- Narrado por: Rebecca Mitchell
- Duración: 5 h y 56 m
- Versión completa
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In The Microbiome Solution, Dr. Robynne Chutkan, a preeminent gastroenterologist, explains how the standard Western diet and our super-sanitized lifestyles are starving our microbiomes, depleting the "good bugs" that are crucial for keeping us healthy, and encouraging overgrowth of exactly the wrong types of bacteria, which can leave us vulnerable to a host of autoimmune and chronic health conditions.
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Great info
- De Jen en 08-14-16
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Dr. Gundry's Diet Evolution
- Turn Off the Genes That Are Killing You and Your Waistline
- De: Steven R. Gundry
- Narrado por: Stephen Bel Davies
- Duración: 6 h y 44 m
- Versión completa
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Does losing weight and staying healthy feel like a battle? Well, it's really a war. Your enemies are your own genes, backed by millions of years of evolution, and the only way to win is to outsmart them. From the renowned surgeon and founder of Gundry MD, this revolutionary book shares the health secrets other doctors won't tell you.
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Hard to know what to think
- De Innate en 06-26-17
De: Steven R. Gundry
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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From Beethoven's connection to plumbing to why rotten eggs smell like sulfur, the technical explanations included in this scientific primer tackle 99 chemistry-related questions and provide answers designed to inform and entertain. What jewelry metal is prohibited in some European countries? What does Miss Piggy have to do with the World Cup? How can a cockroach be removed from a human ear? The quirky information offered incorporates scientific savvy, practical advice, and amusing anecdotes.
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A good book - with some winning points
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
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Dr. Joe & What You Didn't Know
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From Beethoven's connection to plumbing to why rotten eggs smell like sulfur, the technical explanations included in this scientific primer tackle 99 chemistry-related questions and provide answers designed to inform and entertain. What jewelry metal is prohibited in some European countries? What does Miss Piggy have to do with the World Cup? How can a cockroach be removed from a human ear? The quirky information offered incorporates scientific savvy, practical advice, and amusing anecdotes.
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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The recipes he went over
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Napoleon's Buttons is the fascinating account of 17 groups of molecules that have greatly influenced the course of history. These molecules provided the impetus for early exploration, and made possible the voyages of discovery that ensued. The molecules resulted in grand feats of engineering and spurred advances in medicine and law; they determined what we now eat, drink, and wear. A change as small as the position of an atom can lead to enormous alterations in the properties of a substance.
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Wish one of the authors would have read this book
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Masala Lab
- The Science of Indian Cooking
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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Cooked
- A Natural History of Transformation
- De: Michael Pollan
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
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The Flavor Equation
- The Science of Great Cooking Explained + More than 100 Essential Recipes
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Good Info on Food Science and Indian Recipes
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Salt, Fat, Acid, Heat
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
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Yes, Chef
- A Memoir
- De: Marcus Samuelsson
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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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A fun and inspiring civics lesson
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Delicious
- The Evolution of Flavor and How It Made Us Human
- De: Robert Dunn, Monica Sanchez
- Narrado por: Russell Bentley
- Duración: 8 h y 3 m
- Versión completa
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Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history.
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Delicious for the gut and the brain
- De Lucy A. Pithecus en 10-14-22
De: Robert Dunn, y otros
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
De: Michael Ruhlman
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Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
- Versión completa
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Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
Lo que los oyentes dicen sobre Culinary Reactions
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- David & Melissa
- 01-11-23
Simple, yet interesting
I enjoyed the wide variety of culinary tips. It was a good and interesting listen.
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- Brock L. Casselman
- 08-23-24
Fascinating, if a little dense
Though densely packed with information, this book presents the concepts of chemistry in cooking in a very accessible manner. Occasionally, the book provides hacks to help cooking, but it is more geared toward providing a gee whiz understanding of the chemistry governing cooking.
Students of chemistry will note an occasional oversimplifying of concepts, such as referring to pH as ‘percent hydrogen,’ instead of a logarithmic scale. However, most concepts are presented clearly and accurately.
There was one factual error that I am aware of. When discussing cis and trans fats, it indicates that the cis form (hydrogens on the same side of the double bond) is favored. In reality, the trans form (hydrogen atoms on opposite sides of the double bond) is favored due to a repulsion of the larger electron clouds surrounding the carbon groups.
The reason the molecule stays in the cis arrangement has to do with the nature of the double bond. Though carbon-carbon single bonds can freely rotate, double bonds lock the groups in place. This prevents the bond from rotating to the more favorable trans shape.
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- Cking
- 04-26-24
BEST AUDIO
For as fun as all sorts of chemistry is… I DO NOT like reading about chemistry. This narrator - wow, amazing. Love the intonation and run expressions used here. Great read. Fascinating content too - and actually interesting because it literally sounds interesting.
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- Cassandra Shaw
- 09-24-24
his ability to explain the chemistry so coherently is greatly appreciated and amazing.
incredible book for those cooks who want a chemistry way of understanding food and cooking.
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- Natalia
- 12-31-22
Informative
Easy to listen through this book. I wanted to listen to it before spending time on the paper copy.
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- Amazon Customer
- 06-03-23
This was a fun n listen
If you are into chemistry and science and you love food this is a great book. If you have a burgeoning interest this book is great. I loved this as a fun listen especially the recipes. I have a science background so some of the basics which he goes through (quite well and in an easy manner to understand) I knew but a lot I didn’t and I tend to be an intuitive cook. But this was just so fun to know- like adult chemistry set in my kitchen! I read his other book Gut Reactions and didn’t like it the way I LOVE this one. Have fun with it!
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- Zack Jones
- 03-11-20
Science of Food with a Few Fun Applixations
It seems many books on the subject of molecular gastronomy get bad reviews for being too “scientific”. Which is a bit like saying your omelet has too much egg in it... Science is what makes molecular gastronomy.
This book has a nice balance of presenting the science, real-world examples and even fun experiments to demonstrate the science. I recommend it if you are interested in this subject, but not if you’re looking for a cookbook .
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esto le resultó útil a 7 personas
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- Kyle Thomas
- 06-13-17
This book is a repeating thrill with its knowledge
I repeatedly return for the beautiful wisdom that explains a great deal of phenomena in food's preparation. The performance could have been more captivating with appropriate doses of excitement.
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esto le resultó útil a 5 personas
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- Ahmed
- 04-17-19
Interesting facts
Interesting book. Definitely learned a lot of new interesting things related to how small adjustments in food can make big differences in the end product.
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esto le resultó útil a 7 personas
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- Alex Lacasse
- 01-21-25
Way too dense
This is essentially a chemistry lesson with examples of food thrown in. Difficult to digest.
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