Book Description
All food is, of course, made of chemicals, and cooking can be thought of as a series of chemical reactions in which changes occur to some of these chemicals. The aims of cooking are several:
• to kill microorganisms and denature enzymes that might bring about undesirable changes in food
• to maintain or enhance the nutritional value of the food
• to improve the texture of the food
• to improve the appearance of the food
• to improve the flavour of the food
• to improve the aroma of the food.
The material presented here looks at various aspects of the chemistry of food and the cooking process. It consists of activities of a variety of types — class practical, demonstration experiments, reading comprehension and paper-based activities — at a variety of levels. The index table will allow users to select an activity of an appropriate topic, type and level. Each activity deals with an aspect of the chemistry of food and/or cooking. Although the chemistry of food and cooking is not directly part of most curricula, it can often be used to show familiar chemistry in a context that may be stimulating for many students. The material also allows teachers to reinforce the idea that everything is made of chemicals and that there is no difference between ‘man-made’ and ‘natural’ chemicals. In particular there are a number of activities on which experimental investigations can be based. Some of the paper-based or comprehension activities could be used as revision lessons or in the case of teacher absence.
The material is presented as teacher’s notes and student worksheets. The worksheets are available on the CDROM accompanying this book or may be downloaded free from the website for this book as colour or black and white pdf files, or as Microsoft® Office Word documents (which can be edited by the teacher if required). Also included on the CDROM and website are video clips related to some of the material. These may be played to start off a lesson or stimulate discussion. However, all the lessons can be tackled without the use of the video clips for those who prefer not to use them. In every case, material is given that the teacher can use to start the lesson by discussion.
The video clips are taken from the Discovery Channel TV series, Kitchen Chemistry, featuring Heston Blumenthal. Heston is a chef and proprietor of The Fat Duck, a Michelin three-star restaurant in Bray, Berkshire, UK. He is noted for his scientific approach to food and cooking and for the fact that he will not take for granted the accepted wisdom without scientifically investigating it for himself. He also makes use of scientific equipment in the kitchens of the Fat Duck — temperature probes, desiccators and reflux apparatus, for example.
Book Description
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sauting it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
Customer Reviews:
Entertaining and Informative.......2007-03-17
This book is an introduction to practical kitchen science. Parsons has organized it topically, with chapters on oils and frying, storage and processing of plant foods, the chemistry and cooking of eggs, starches and sauces, meat and heat, and baking. At the end of each chapter is a short collection of recipes chosen to illustrate the salient points of the chapter. The book includes an index, but no references.
The book isn't as comprehensive as some kitchen science books, but it is
very engaging and easy to read. Because it was interesting as well as informative, I found that the information presented in this book was much easier to remember than information from other similar kitchen science books such as Hillman's "The New Kitchen Science."
Parsons presents a very sound argument for buying local fruit--fruits that are grown and picked for shipment are generally picked green, before they develop the sweetness or other strong aromatic flavors that could be characteristic of the fruit. Commercial varieties of long-haul fruits are bred for their ability to withstand the hazards of shipment, not for flavor. In general, his explanations of complicated kitchen chemistry, such as protein changes with emulsifiers or baking, are quite easy to follow as well as fascinating.
I'll Read It, But I Won't Eat It.......2004-07-07
It's telling that Russ Parsons titles his book with the one food that's on virtually no one's diet: The French Fry. Now that the forbidden fruit has got my attention, I am deep frying myself in this compendium. I read all the food science books and get something from each one, but I like Parsons' way of putting things. For example, he entitles a chapter "fat, flour, and fear," the fear relating to failure or perhaps a piecrust. This is smart, because this kind of thing happens. Food science helps, with a good dose of hands-on experience. As Parsons tells us: "The only way to learn how to make a good piecrust is to make enough bad ones..." Of course, we knew that already, but it helps seeing it repeated in a science context. Applying the science is the key.
Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
One of the Best Popular Books on Food Science.......2004-06-26
Russ Parsons is a `Los Angeles Times' culinary columnist originally hired by Ruth Reichl who, with Shirley Corriher (`Cookwise'), Alton Brown (TV's `Good Eats'), and Robert Volker (`What Einstein Told His Cook') work at explaining cooking to us all. I have not read Corriher's very highly regarded book, but I would give Parsons the highest regard when compared to Brown and Volker when looking at what they do in common. To anticipate any thoughts that I am overlooking Harold McGee, I believe McGee's book `On Food and Cooking' is literally in a class of its own, from which all of these other authors have probably borrowed.
While Brown and Volker give scientific explanations of culinary phenomena, with Brown's chapters in `I'm Only Here for the Food' being somewhat deeper than Volker's question and answer format, Parsons is looking at culinary facts from a much broader point of view. It is as if all three understand food and all three have good scientific explanations for food facts, but only Parsons understands SCIENCE. Alton Brown gives an excellent metaphor for science in describing what he does as drawing a roadmap of a neighborhood (of custards, for example) rather than simply giving step by step instructions as one would when writing out the method for a recipe. Brown, however, seems constantly constrained by the limits of a 30-minute `Good Eats' episode or of a book chapter on braising.
Parsons addresses the whole field of food science from the other direction. He doesn't talk about what causes meat to brown (and why this tastes so good) or how simmering in water creates gelatin in stocks, or how the barbecue method is so good at producing tender meat from tough primals. Instead, he talks about MEAT, its composition, and how it reacts, in general, to heat, and what the variations are from chicken to pork to veal to beef to lamb. From these, we can see the similarities between, for example, barbecue and braising. This is what science is all about. Explaining individual facts without an underlying theory becomes nothing more than description. Alton Brown uses the theory to explain the facts. Russ Parsons talks about the theory, with facts as examples of how the theory works.
What so frustrates me about the clarity with which Parsons writes is that in spite of this, TV food show hosts continue to perpetuate myths about cooking like the one about searing meat is done to `seal in the juices'. Both Parsons and McGee have refuted this statement, yet some Food Network hosts make that statement over and over. I think all people who make their living by writing or speaking about food should be required to take a good chemistry course, followed by a food science course before they are let loose with word processor or microphone. But I digress.
Parsons' book is composed of six essays, each on some basic aspect of food composition or behavior. These chapters are:
How to read a French fry: Frying and the chemical and physical properties of frying oils.
The second life of plants: Changes to fruits and vegetables after harvest and cooking.
Miracle in a shell: Eggs and their amazing emulsifying properties.
From a pebble to a pillow: Starches from rice, beans, flour, potatoes and their ability to thicken.
Meat and heat: The Maillard principle, collagen, fats, and what it is that gives meat its flavor.
Fat, flour, and fear: Pie crusts, butter or lard, and gluten formation.
Each essay is longer or much longer than a typical newspaper column. It is also a level of writing that rarely sees the food pages of my local newspaper. I suspect most of the articles were serialized over several issues. These essays alone make the book worthwhile. Parsons goes on to give practical cooking tips. All these tips should now be fully understandable and therefore eminently easy to remember once the cook has read the essay on which they are based. A favorite for me is the recommendation to thicken sauces with flour rather than with cornstarch or arrowroot. If one is exposed to a little Chinese cooking, cornstarch acquires a great attraction and is seemingly easier to use than flour. What experienced chefs know, but never say, is that flour is a much more stable thickener and will stand up to reheating much better than other starches. For those of us who dote on `Molto Mario' and `Good Eats', many of the hints, especially for pasta, will seem obvious, but then not everyone mainlines the Food Network six hours a day.
Parsons caps each essay with a collection of recipes appropriate to the lessons in the essay. Most of the recipes are old standards that the foodies among us have seen often before, such as snickerdoodles, macaroni and cheese, pot roast, and ratatouille. This means that anyone with a cookbook collection of any size may not find very much new in these pages, except as concrete examples of the science presented in the essays. I will say the recipes I examined are highly respectable and should produce excellent results. The author does provide a complete table of all recipes by principle ingredient (fish) or course (dessert). I think this should be a feature of every cookbook. It is doubly useful when ingredient or course does not organize the book.
My only regret about this book is that it is so short and that so few people will be attracted to reading it. We need food science to replace the extensive drilling in cooking techniques that we used to get at our mothers or grandmother's side. That has disappeared, and it wasn't all that great to begin with.
With sincere apologies to Alton Brown, who gives me more laughs in one `Good Eats' episode than Parsons has in this whole book, I highly recommend this to anyone and everyone who likes to read about food.
Clever but not accurate.......2004-05-09
If you are looking for a cutesy book with no actual food science merit, then buy this arrogant book!
Totally fun and informative.......2004-02-13
This is an intriguing book, a quick read and informative. Great recipes illustrate the points made in the text. It both demystifies and mystifies cooking at the same time. You'll never look at a lowly french fry the same way again, and you'll never be at a loss for cocktail party conversation.
Book Description
Packed with everything from ancient recipes for glues, varnishes, and paints to spiritual preparations of herbal tinctures and oils, including magical formulae and practices of alchemy, The Alchemist's Kitchen will appeal to anyone fascinated by the past and by the occult world. Guy Ogilvy takes you inside medieval laboratories and kitchens, revealing the hows and whys of mythical recipes and concoctions.
Customer Reviews:
Symmetry: The Ordering Principle.......2007-02-16
This is an excellant little book. Very nice paper and illustrations. It is more of a concise introduction. Would definately consult a chemistry manual if you are planning to conduct any of the distillations. But, all and all very nice. I actually purchased it as a gift for my mother, but I did read it first.
Great little book, very interesting. Perfect for the coffee table........2007-01-14
I have most of the books in this series and this is my current favorite. It's filled with interesting information and is a great quick read. Don't be thinking you'll be the next Alchemist on your block, it's more for entertainment than practicality, but it's a fun read none the less.
Average customer rating:
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Science Projects About Kitchen Chemistry (Science Projects)
Robert Gardner
Manufacturer: Enslow Publishers
ProductGroup: Book
Binding: Library Binding
 Chemistry
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Science Experiments You Can Eat: Revised Edition
ASIN: 0894909533 |
Average customer rating:
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Science Project Ideas About Kitchen Chemistry (Science Project Ideas)
Robert Gardner
Manufacturer: Enslow Publishers
ProductGroup: Book
Binding: Library Binding
Chemistry
| Science, Nature & How It Works
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General
| Experiments & Projects
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ASIN: 0766017060 |
Book Description
Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?
Then look no more: The very first Who's Who in organic chemistry to show what top scientists like cooking - on the bench and stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. More than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.
Customer Reviews:
An invitation to dine at the periodic table........2003-09-25
"This book was the idea of a group of graduate students working for L. F. Tietze, a respected professor at the University of Goettingen, Germany. Building on their hunch that inside almost every chemist is a chef waiting to get out, they wrote to 100 of the world's leading organic chemists and asked them to contribute to a cookbook in Tietze's honour. Sixty recipes arrived on their desks: everything from Green Eel a la Marie to Lemon Kiwi Pie, a work far from formulaic.[...] A few recipes are for industrial quantities of chilli or lasagne to feed students; there is an occasional admission that a recipe originates from a restaurant or a wife. A handful are set out with method and materials as if, rather leadenly, for experimental purposes. But, overall, there is an overwhelming flavour of people who cook often, with ambition and for pleasure." (modified according to Karen Gold in: The Times Higher Education Supplement, July 18, 2003, p. 20f)
Average customer rating:
- Nice book for easy experiments!
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Kitchen chemistry (Step-by-step science series)
John B Bath
Manufacturer: Carson-Dellosa Pub
ProductGroup: Book
Binding: Unknown Binding
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ASIN: B0006PEB5O |
Customer Reviews:
Nice book for easy experiments!.......2005-03-25
This book makes it easy to do experiments in your kitchen! Create mixtures, colloids and suspensions. Detect acids and bases. Experiment with oxidation. And much, much more! This book is part of the "Step-by-Step Science" series and is for grades 4-6.
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Chemistry in the kitchen
Seymour Simon
Manufacturer: Viking Press
ProductGroup: Book
Binding: Unknown Binding
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ASIN: B0006CKFZC |
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A Guide to the Reptiles and Frogs of the Perth Region
Brad Maryan ,
Robert Browne-Cooper , and
David Robinson
Manufacturer: University of Western Australia Press
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Binding: Paperback
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ASIN: 1875560424 |
Book Description
Did you know that the Marbled Burrowing Frog makes a noise like an outboard motor? Or that snakes have a transparent spectacle like a contact lens over the eye? Drawing on their lifelong interest in reptiles and amphibians, naturalists Brian Bush, Brad Maryan, Robert Browne-Cooper and David Robinson have brought together a wealth of information on the fascinating reptiles and frogs of the Perth area.
Reptiles and frogs are an integral part of the Australian bush; in the Perth region you may come across any of the 16 different frogs, 51 lizards and 24 snakes that occur there naturally. Yet most people would not be able to distinguish a Gwardar from a Dugite.
This comprehensive, easy-to-use guide describes each of the species in a straightforward manner, and the superb photographs and line drawings offer additional help with identification. The lively descriptions of the characters and quirks of the frog, lizard and snake world will captivate even those who have an aversion to these creatures.
A Guide to the Reptiles and Frogs of the Perth Region is an ideal gift for nature-lovers, gardeners, bushwalkers and students of any age. It is designed to be read at leisure or used to name that slithering, scampering or croaking critter in the garden or bush.
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Scalable Quantum Computers: Paving the Way to Realization
Manufacturer: Wiley-VCH
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ASIN: 3527403213 |
Book Description
Quantum computers hold the promise of solving problems that would otherwise be intractable with conventional computers. Some prototypes of the simplest elements needed to build a quantum computer have already been implemented in the laboratory. The efforts now concentrate on combining these elements into scalable systems. In addition, alternative routes to creating large scale quantum computers are continuously being developed.
This volume gives a cross-section of recent achievements in both the theory and the practical realization of quantum computing devices. Samuel L. Braunstein (Reader, University of Wales, Bangor, and editor of the book "Quantum Computing - Where do we want to go tomorrow") and Hoi-Kwong Lo (Chief Scientist, MagiQ Technologies, Inc., NY) invited experts across many disciplines involved in the development of quantum computers to review their proposals in a manner accessible to the non-expert.
Breaking with tradition, this book not only contains proposals, but a set of independent expert evaluations of these ideas as well. As a by-product this volume facilitates a comparison between the widely varying disciplines covered, including: ion traps, cavity quantum electrodynamics, nuclear magnetic resonance, optical lattices, quantum dots, silicon systems, superconductivity and electrons on helium.
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- The perfect book for the off-beat chick lit fan.
- Amusing Clash of American and Australian cultures
- an unexpected pleasure
- hilarious fun
- CAN'T WAIT FOR THE MOVIE VERSION!
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The Unexpected Salami
Laurie Gwen Shapiro
Manufacturer: Algonquin Books
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The Matzo Ball Heiress (Red Dress Ink)
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The Anglophile (Red Dress Ink Novels)
ASIN: 1565121945 |
Book Description
The Tall Poppies--a few days ago, they were just another Aussie band watching their fame ebb faster than a nitrous high. Then Stuart, the drummer, is gunned down by Australian drug lords, and the band is suddenly news in Australia, America, and even on CNN. Rachel, a chatty twenty-seven-year-old New Yorker, is the band's housemate. She digs Colin, the bassist, who has commitment issues. After witnessing the murder, she flees to the safety of family in NYC, where she bumps into Stuart, the "corpse," ordering tuna salad on rye at Eisenberg's Sandwich Shop. This is a story about sex, rock 'n' roll, the pressures of hipness, making it big, and reconciling family ties. And Colin and Rachel's own unlikely story of true love is the best unexpected salami of them all. "Full of fresh characters and crazy coincidences."--Library Journal; "An engagingly breezy first novel . . . has commendable energy and marches along smartly to its own arrhythmic, offbeat beat."--Kirkus Reviews; "The language is as crisp and dead-on as the movie Clueless, and the action as picaresque as Moll Flanders."--Frank McCourt, author of ANGELA'S ASHES.
Customer Reviews:
The perfect book for the off-beat chick lit fan........2006-03-21
What a fabulously funny novel! The absurdity & the characters were first rate. The main character, Rachel Ganelli, comes back to New York from Australia after the "murder" of one of her roommates & the real chaos begins when her half-Jewish half-Italian family has to take care of the supposive corpse. There's even a romantic plot interwoven in the trials and tribulations of these quirky characters trying to do good. I could go on about this book for days, but I don't want to give any of the good stuff away. If you love chick lit in spite of your punk/hipster lifestyle, then this is the perfect book for you. And if you just love entertaining, well-written light lit, then it's perfect for you as well. Go read this!
Amusing Clash of American and Australian cultures.......2004-08-23
Documentary film director and producer Laurie Gwen Shapiro's "The Unexpected Salami", her literary debut, offers the improbable adventures of a young Jewish New Yorker in Australia and her friends, an up-and-coming Australian rock-and-roll band. The plot is truly improbable - I won't divulge it - and it's one laced with ample doses of humor. Somehow she manages to tie up all the loose ends of her plot in brisk, crisp prose. I must confess I did not find it all that interesting when I first read it, but to her credit, Ms. Shapiro is a sharp, funny observer of human relationships, especially with regards to a cultural clash between an American and her Australian friends. It is one of the better examples of "Chick Lit" which I've stumbled across.
an unexpected pleasure.......2001-02-04
I first picked up this book because it had an interesting title. On a pure whim I read it and enjoyed it more than I have any book in years. It was refreshingly funny yet it has substance that kept me interested. I couldn't put it down. I have told everyone I know that enjoys reading to get this book. It is sharp,funny and a sure cult classic.
hilarious fun.......2000-12-29
I got this book fro the holidays from my girlfriend. It's a book that I think would appeal to men and women, especially those with an urban humor.
I hope it is going to be made into a movie. The book would translate well. Reading the novel is especially rewarding too. You get the sense Laurie Gwen Shapiro is a great wit to watch
CAN'T WAIT FOR THE MOVIE VERSION!.......2000-08-07
I completely disagree with the one or two naysayers. As most people on this site agree, this is one of the funniest little gems of recent years. I've passed it on to everyone I know who is a music fan. I recently read at a film festival that Shapiro (who also had directed an excellent documentary about an anthropogist in the Amazon) has cowritten the screenplay for the forthcoming version of The Unexpected Salami. She was speaking, and was just as intelligent and hiilarious in person. The book sparkles with wit and intelligence. Let's hope the movie is half as good! Brava!
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- Lab Manual for Biology Labs On-Line: Ecology
- Making Georgian Dolls' Houses
- March's Advanced Organic Chemistry: Reactions, Mechanisms, and Structure, 5th Edition
- Marie Curie: A Life (Radcliffe Biography Series)
- Marks' Basic Medical Biochemistry: A Clinical Approach
- Mendeleyev's Dream : The Quest For the Elements
- Modern Food Microbiology (Food Science Texts Series)
- Modern Quantum Chemistry: Introduction to Advanced Electronic Structure Theory
- Molecules (Scientific American Library)
- Nanochemistry: A Chemical Approach to Nanomaterials
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