---
product_id: 5297777
title: "Culinary Reactions: The Everyday Chemistry of Cooking"
price: "96.76 DT"
currency: TND
in_stock: true
reviews_count: 13
url: https://www.desertcart.tn/products/5297777-culinary-reactions-the-everyday-chemistry-of-cooking
store_origin: TN
region: Tunisia
---

# Culinary Reactions: The Everyday Chemistry of Cooking

**Price:** 96.76 DT
**Availability:** ✅ In Stock

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- **What is this?** Culinary Reactions: The Everyday Chemistry of Cooking
- **How much does it cost?** 96.76 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/5297777-culinary-reactions-the-everyday-chemistry-of-cooking)

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## Description

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 gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

Review: Very Informative if Somewhat Overwhelming at Times. - For an average food science enthusiast, this book will fascinate you over and over with every new subject presented. Although it is written quite academically, it is not a boring read. At times though, the author will rain upon you tons of scientific terms that will make your head spin. Other times, he will string together some very complicated informations for paragraphs and paragraphs that will require you to slow down your reading speed almost to a halt in order to understand them all. If you manage to stick with it till the end and finish this book, however, you will come out so much smarter. So much smarter. And by putting what you learned from this book to use, you will also be able to produce a lot of great food with never before ease. Highly recommended read.
Review: Great explanation of cooking techniques and the science behind it - This is a great book and it does an excellent job of combining interesting recipes with a clear explanation of the science that goes into controlling them. I have an advanced chemistry degree so it was a very easy read for me but I think that it could be understood by anyone willing to spend a little time going through it. I found a lot of useful things that I was unaware of or had never thought of and would highly recommend this to anyone with a solid foundation in cooking who want to gain a better insight into why various culinary reactions occur.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #60,813 in Books ( See Top 100 in Books ) #33 in Food Science (Books) #41 in General Chemistry #66 in Gastronomy Essays (Books) |
| Customer Reviews | 4.5 out of 5 stars 738 Reviews |

## Images

![Culinary Reactions: The Everyday Chemistry of Cooking - Image 1](https://m.media-amazon.com/images/I/81j5fw5TPSL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Very Informative if Somewhat Overwhelming at Times.
*by A***S on May 2, 2013*

For an average food science enthusiast, this book will fascinate you over and over with every new subject presented. Although it is written quite academically, it is not a boring read. At times though, the author will rain upon you tons of scientific terms that will make your head spin. Other times, he will string together some very complicated informations for paragraphs and paragraphs that will require you to slow down your reading speed almost to a halt in order to understand them all. If you manage to stick with it till the end and finish this book, however, you will come out so much smarter. So much smarter. And by putting what you learned from this book to use, you will also be able to produce a lot of great food with never before ease. Highly recommended read.

### ⭐⭐⭐⭐⭐ Great explanation of cooking techniques and the science behind it
*by K***N on May 26, 2013*

This is a great book and it does an excellent job of combining interesting recipes with a clear explanation of the science that goes into controlling them. I have an advanced chemistry degree so it was a very easy read for me but I think that it could be understood by anyone willing to spend a little time going through it. I found a lot of useful things that I was unaware of or had never thought of and would highly recommend this to anyone with a solid foundation in cooking who want to gain a better insight into why various culinary reactions occur.

### ⭐⭐⭐⭐ A Solid Read
*by S***N on June 2, 2021*

Hear the oil popping, watch the shine as the salmon flips, taste the tangy orange flavor of the crispy skin. If you had just heard that, what would you think of? Cooking right? What if I told you that you were wrong. Actually you’re right but let’s talk about the interesting stuff, the magic behind the scenes! What they don't want you to know! The Everyday Chemistry of Cooking! by Simon Quellen Field. Culinary Reactions takes you on a rollercoaster of new experiences as it explores the chemistry behind cooking. From periodicity to electrochemistry, from molecule to mouth, Culinary Reactions covers it all. I began this book thinking about how I hated doing another assignment but I was fabulously wrong. As a home cook myself my view on cooking and food completely changed after reading this book. I found myself waiting to get home everyday to read and was able finish the book in the 5 days after it arrived. This book would be best suited for those who cook and I would highly recommend it to honors chemistry students. For readers who do not cook or dislike cooking this book will not be your cup of tea. It goes very in depth about every reaction and even backs up the claims with evidence. One thing that I enjoyed was the recipes included in the book. It includes a variety of recettes that tailor to the chapter and topic. One thing that could be improved was the cooking alongside the lessons at times. The book introduces different meals and then tailors the chemistry to the cooking. The cooking could be improved as it is oftentimes very basic. For chemistry students I would recommend this book as it covers all the AP topics in depth in a fun manner. From how it covers acids and bases alter tastes of dishes to the need for precise measurements in order to create a culinary masterpiece. Field mentions a lot about how the method and temperature of heating affects the proteins and how they decompose. In conclusion, I would rate Culinary Chemistry: The Everyday Chemistry of Cooking a ⅘ stars. It is an amazing reading that I would recommend to anyone who has the slightest interest in chemistry or cooking.

## Frequently Bought Together

- Culinary Reactions: The Everyday Chemistry of Cooking
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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-10-18*