Alex Lacasse
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Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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Overall4.5 out of 5 stars 189
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Performance4.5 out of 5 stars 158
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Story4 out of 5 stars 159
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.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
- Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
Way too dense
Reviewed: 01-21-25
This is essentially a chemistry lesson with examples of food thrown in. Difficult to digest.
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