Free PDF Culinary Reactions: The Everyday Chemistry of Cooking
Free PDF Culinary Reactions: The Everyday Chemistry of Cooking
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Culinary Reactions: The Everyday Chemistry of Cooking
Free PDF Culinary Reactions: The Everyday Chemistry of Cooking
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Audible Audiobook
Listening Length: 4 hours and 29 minutes
Program Type: Audiobook
Version: Unabridged
Publisher: Tantor Audio
Audible.com Release Date: February 7, 2017
Whispersync for Voice: Ready
Language: English, English
ASIN: B01N5T07Q2
Amazon Best Sellers Rank:
While this book is informative, and scientifically accurate, it is completely disorganized. The author will ask a question such as why do we sift flour, then go off on a tangent about why you should weight eggs, just to come back and say sifting flour isn't all that important anymore. Additionally, the topics covered in a single chapter often are not all that related. For example alongside the flour conversation was a conversation about how to test for bad eggs and how to estimate the calories in the meal.However, there is still some great science in this book. In between explaining things such as the difference between egg foam and fat foam, the author would outline topics like how to read an organic molecule diagram. This definitely has it’s pro’s and con’s. For me as a soon to be Chemical Engineering graduate, it’s great, it keeps me intrigued by talking shop about chemistry. To the average reader without a STEM degree, it might be a little overwhelming, verging on completely useless.The never ending stream of science facts kind of take away from this book being about food. The author does go into great detail into many things that it would be helpful to know in the kitchen. However he often does not tie an idea back to cooking after he has fleshed it out. For example the chapter on fats and oils did not really leave me with many cooking tricks but much more knowledgeable about the organic structure of different types of fats. The fact that it doesn't exactly cover the science well enough and isn’t really a cookbook makes it difficult to see what this author was going for or what he wanted the reader to get out of it. It does also concern me that people with less knowledge in chemistry are potentially learning some of the more difficult parts of chemistry through a cookbook.For those of you with a science background looking for a textbook to tell you what's happening in the kitchen, this book is for you. You will relearn many of the topics you cover in organic and general chemistry, in the context of cooking. However if you are a science novice looking for advanced cooking techniques you seem to be out of luck. Additionally, I wish it covered more of the health effects of food, and how different foods affect our bodies. This seems like a great venue for that kind of information and I was left disappointed it was missing.A side note, I read this book on kindle, and did not at all like the formating. The pages really felt like a wall of text and there were not nearly enough diagrams of some of the organic chemistry lessons. An inclusion of more visual aids would definetly help a lot of readers understand some of the chemistry better.
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).
Mr. Field took on an impossible task. His first sentence in Introduction, "Your mother was a chemist." is patently true. But when he tried to give you a taste of your mother's chemistry cum cooking, he failed. He failed because he attempted something impossible. Cooking is not only chemistry and physical chemistry with some physics thrown into the pot, it is a very complex high-level science. To understand cooking chemistry you have to be a top-level chemist, physical chemist, biochemist, and reasonably well-read microbiologist - all things that Mr. Field is not and the lay reader is not for sure. Actually, only good Food Chem engineers fit this category, and those do it well in their particular areas of expertise.So we are left with trivia, some interesting, some slightly pretentious, some partly wrong. And a few cute-to-wow(!) recipes, but hardly enough to call it an accidental cookbook. Nora Efron's "Heartburn" was better in this department. Beyong the fact that one cannot do this in less than 800 pages and a BSc in Chemistry with a Major in Biochemistry, there are real flops here. At the lay level that Mr. Field writes for, most of the chemical formulas are totally unnnecessary. His explanation of chemical bonds is at best inaccurate and does not really contribute to one's understanding of baking bread (which, BTW, is one of the better culinary foreys in this book), and most of his diagrams are making lay person as befuddled as before. Why, I ask, should the reader peruse the relationship between sugar concentration and solution boiling point? To show that its exponential? How does it contribute to understanding cooking? Beats me. Likewise the pH table, which has no meaning without understanding the concept of Molarity and Normality in concentration. The physical chem calculations of scaling-up are a bit mixed up and in his example of a bread loaf, mistaken. And why extract DNA from squash? Will it make you a better baker of the pumpkin pie? I strongly suggest your granny, or at least Fannie Farmer. In a nutshell, much ado about very little, and, like most bad cooking - mostly spices and salt.
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