Culinary Reactions Book Summary
Culinary Reactions is the diet, health and science food book which tells the reaction of multiple items used as ingredients in our daily food. Simon Quellen Field is the author of this impressive book. Food is necessary to live in the universe. It is directly linked with our health but most of us still unaware of its symptoms. We pick the food which seems delicious to us while knowing its quality. The people guess the quality of food with its price and that’s the alarming situation for human beings. Today we live in the most updated era of the world and everything around us is latest in technology. This book tells us about the chemistry behind the cooking of delicious recipes. Whenever you are modifying or cooking new recipes then at the same time you are dealing with gels, foams, suspensions, emulsions, acids, and bases. Cooking food makes you a real chemist as you deal with bacteria, fungi, substrates, enzymes, crystallize compounds and denature of proteins. Simon tells the reader how the mixing of yeast, sugar, water, butter and salt effect food while cooking. The author demonstrates the different concepts which are directly linked with the science of food.
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