Culinary Reactions: The Everyday Chemistry of Cooking [Paperback]

Simon Quellen Field (Author)

Book Description

Publication Date: November 1, 2011 | ISBN-10: 1569767068 | ISBN-13: 978-1569767061

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 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

·        Lemonade with Chameleon Eggs—an acid indicator

 

Editorial Reviews

Review

“Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying.” —MAKE Magazine

“This clear primer to the chemistry of cooking goes well beyond the basics to teach cooks how to improve their results scientifically.” —Science News

“The writing style is very personable and he does a great job of illustrating concepts with recipes.”      —Smithsonianmag.com

“With information advanced enough to interest the well-seasoned, hard-boiled home cook, the information in this book is written in such a friendly and approachable manner that even beginner kitchen-chemists will be delighted to learn from it.”—San Francisco Book Review

“A gateway into the science of food.”  —Gastronomica

About the Author

Simon Field is the author of Why There’s Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.

Product Details

• Paperback: 288 pages
• Publisher: Chicago Review Press (November 1, 2011)
• Language: English
• ISBN-10: 1569767068
• ISBN-13: 978-1569767061
• Product Dimensions: 6.1 x 0.6 x 9 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #22,113 in Books (See Top 100 in Books)
  • #42 in Books > Cookbooks, Food & Wine > Gastronomy > Essays
  • #42 in Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Science
  • #70 in Books > Cookbooks, Food & Wine > Reference

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Most Helpful Customer Reviews

84 of 86 people found the following review helpful

3.0 out of 5 stars Not sure what it is. November 25, 2011

By Tumblemark

Format:Paperback|Amazon Verified Purchase

This book comes off as a write up of Google searches. It contains lots of interesting factiods, to be sure, and on the whole is worth the price, but it's neither a chemistry course nor a cooking course nor -- what you'd hope for -- a braiding of the two.

It's not a biochem course, not even a lightweight one, as it doesn't build from first principals -- it just throws out whatever chemistry facts happen to pop up, some times at a basic level and sometimes at a very deep level -- too deep, I'd think, for most cooks. Neither is it a cooking/baking course (it mixes both), as again it doesn't build up an understanding from basic principals. So you get a chemistry fact, sometimes paired with a curious fact about cooking or baking. Then off to the next fact. Fortunately, it has a table of contents and a good index, so at least you can find the tidbits you might be looking for. Many times they are interesting, but not always.

My degrees are in chemistry and I consider myself reasonable well read when it comes to gastronomy, so I enjoyed the book and read it completely. But I think if I were someone expecting to be lead through an understanding of basic food chemistry and simultaneously basic cooking/baking I would have been confused and disappointed. You'd come away with some facts, but I don't think you'd come away with an understanding of the chemistry of cooking or baking, and I don't think you'd become a better cook (or chemist).

23 of 26 people found the following review helpful

5.0 out of 5 stars It's science you eat! Love this book. November 7, 2011

By Shala Kerrigan TOP 50 REVIEWERVINE™ VOICE

Format:Paperback

I like science, and love cooking. So Culinary Reactions : The Everyday Chemistry of Cooking by Simon Quellen Field is very exciting to me. The idea is to explain in clear and easy language how the chemicals in our foods react and behave to create what we eat.

From the liquid nitrogen frozen ice cream in the introduction, to the very end where he explains why salt and ice freeze ice cream and all the information in between, he's managed it very well.

The chapters each cover a specific topic, and there is some overlap in the examples used. Like making cheese involves making a protein gel using protein chemistry and can be flavored using molds which are covered in the biology chapter.

The language is clear and scientific. He explains the way molecules interact to create foams such as bread and meringues, how beer and vinegar are made, how specific cultured bacteria can create inhospitable environments for more dangerous bacteria. The affects of acids and bases on recipes, including a very clear explanation of the difference between the two.

Yes, it's science, but it's easy to read and understand.

There are few cooking projects that show the chemical processes at work. A whipped topping that's stabilized with the addition of xanthan gum, a homemade cheese cheese with instructions for two great, inexpensive and easy to build cheese presses, a turkey that's is surface sterilized to be cooked for a very long time at below boiling point temperatures to keep it super juicy, extracting DNA from pumpkins and fruit, and lemonade with color changing grape juice "chameleon eggs".

If you have a practical knowledge of cooking, you will probably get inspired to try other things like creating invert sugar solutions to use instead of simple syrup, or trying acids like lemon juice in your meringues instead of cream of tartar.

The understanding of the scientific principles behind why ingredients behave the way they do can help make anyone a better cook I believe. I found the information exciting and inspiring, and know I'll use it to develop more recipes for my family.

It's educational and interesting. The projects provide great science experiments to do with your children or just on your own. It's one that my husband is interested in reading as well. He's already said he will build me a cheese press following the instructions in the book so I can try making harder cheeses. I really enjoyed it, and recommend it to anyone who has an interest in science and cooking.

[I was provided with a complimentary copy of the book to review on my craft blog- Don't Eat the Paste]

15 of 18 people found the following review helpful

5.0 out of 5 stars The science of everyday cooking November 1, 2011

By Ellen P. Lafleche-christian

Format:Paperback

Culinary Reactions explores the scientific principles behind everyday recipes. Don't be intimidated by the word science mixed in with this description, the way he explains the process is fun and easy to understand. The author starts out with the basics of chemistry in the kitchen including the importance of measuring and weighing ingredients. He also talks about the importance of using quality ingredients and how to estimate calories.

Each chapter is broken down by the type of reaction involved: Foams, Emulsions, Oils and Fats, Solutions, Crystallization, Protein Chemistry, Biology, Scaling Recipes Ups and Down, Heating, Acids and Bases, Oxidation and Reduction; and Boiling, Freezing and Pressure.

Culinary Reactions isn't really a cookbook although you fill find recipes scattered throughout the book. The breakdown of the chemical reactions may not necessarily tell you what to expect in each chapter unless you're familiar with cooking chemistry. As an example, Foams includes things like marshmallows, whipped cream and ice cream. The book explains why each reaction occurs so I learned that proteins in these foams are changed from their natural state (denatured) and attract and repel different things which eventually causes them to stick to different things and form a film that holds their shape. Each chapter includes diagrams of various molecular structures so you can see the actual chemical reaction that takes place. There are also several shaded boxes that include chemistry lessons you can read for more information on specific processes discussed in the chapter. This is perfect for those of us that either never took chemistry or haven't thought about it for years... just in case you don't remember what a covalent bond actually is.

There are lots of great recipes included throughout that show the various chemistry process. A few examples of recipes included are Whipped Creamsicle Topping, Cherry Dream Cheese, and Thanksgiving Turkey. The recipes are easy to follow and have a complete list of ingredients and supplies needed. There are also black and white photographs to show you each step.

I would definitely recommend this book to anyone who is interested in finding out WHY something works in the kitchen the way it does. It's written in a way that a non scientific person can follow along with out a problem but is in depth enough that someone with a science background won't be bored or feel talked down to. There are several recipes that use alcohol so all the experiments won't work with children but much of the book would work well in a high school science home school curriculum. Definitely an interesting read.