rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Culinary reactions
    sub title: the everyday chemistry of cooking
  name:
    name part: Field, Simon (Simon Quellen)
    role:
      role term: creator
    role:
      role term: aut
  type of resource: text
  genre: populárně-naučné publikace
  genre: popular works
  origin info:
    place:
      place term: xxu
    place:
      place term: Chicago, Ill
    publisher: Chicago Review Press
    date issued: c2012
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: regular print
    extent: xv, 238 s. : il. ; 23 cm
  abstract: "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 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 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), 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 -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--Resumé vydavatele
  note: Simon Quellen Field
  note: Obsahuje rejstřík
  subject:
    topic: potravinářská chemie
  subject:
    topic: kuchařství
  subject:
    topic: příprava jídel
  subject:
    topic: food chemistry
  subject:
    topic: cookery
  subject:
    topic: meals preparation
  classification: 663/664:54
  classification: 641/642
  classification: 641.55
  classification: (0.062)
  identifier: 9781569767061
  record info:
    record content source: DLC
    record creation date: 110816
    record change date: 20240829153335.0
    record identifier: 72906
    language of cataloging:
      language term: cze