Kitchen Chemistry contains a wide variety of activities. This book and the DVD support is great for the purpose that is intended, and that is for teaching. Kitchen Chemistry takes you inside the scientific world of your own kitchen. this item; site Best Sellers Rank: #2,, in Books (See Top in Books). Looking for books on Kitchen Chemistry? Check our section of free e-books and guides on Kitchen Chemistry now! This page contains list of freely available.
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Kitchen Chemistry by Ted Lister, , available at Book Depository with free delivery worldwide. About this book. The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic. Chemistry of Cooking. (6 reviews). Sorangel Rodriguez-Velazquez, American University. Pub Date: Publisher: Independent. Language: English.
For example, the catalysis section begins with, 'We have seen that the rate of many reactions can be accelerated by catalysts. The text reads more like a glossary of terms without having many useful pictures and figures.
It also lacks in connections to fundamental concepts in chemistry.
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As an example, in the sugar section, glucose properties are listed and the term hygroscopic is used in the text for the first time. However, there is no discussion about what that term means or why certain substances display that characteristic. I felt that many of the new terms that are shown in bolded font were not defined well or connected back with their chemistry connections. I think the overall topic selection is fine and that this has the potential to be a very interesting course, if some of the examples given were elaborated on to discuss the chemistry properties that are inherent to them.
This text is in searchable and table of contents driven PDF format. This works alright, but is a little frustrating for me in general to navigate.
But that may just be my own preference for a hardcopy textbook. For a PDF file, it was pretty easy to find specific topics. In general, I think the topics flow in a logical fashion and could be really interesting if connected better to their chemistry origins. However, as written, it jumps back and forth between chemistry and cooking, rather than integrating the chemistry concepts into the different areas of food products and cooking.
Yes, the figures that is does have are easy to navigate to and they are clearly presented. However, I don't feel that there are enough useful figures within the text. Many chapters are listing definitions of substances, more like a glossary. The text is focused more on western baking ingredients. I think it would be helpful to determine what chemistry content is required for the course and then find useful cooking examples to use to explain these phenomena.
It would be much more dynamic and interesting that way The topics selected for for food chemistry were interesting, although I was surprised that there was little to no focus on fruits and vegetables.
In the eggs sections I was also hoping for more explanation on the significant differences in In the eggs sections I was also hoping for more explanation on the significant differences in strength between organic and store-bought egg shells, and other differences between the two.
The accuracy of the information was high, although accompanying actual chemical structures were limited. And in the case of casein mentioned in the coagulation section, it might have been useful to mention other uses, for example in adhesives, paints, and other industrial products.
The textbook is very clearly and well written, and organized well. It was difficult to read when a hard copy was printed because the images didn't always match the text sizes i. I appreciated the background on matter and the elements and periodic table being at the beginning.
The chapters otherwise were well presented. I would love to see additional aspects of food chemistry that surround organic versus traditional vegetables, meats, eggs, etc.
The text is rather comprehensive in its discussion of basic principles of general chemistry, up through page , and also in the general description of food materials and procedures of food processing. What is greatly missing What is greatly missing however is the combination of chemistry with cooking, which from the book title I thought would be the major focus.
This is greatly lacking, in my opinion. I did not find anything inaccurate per se, just not all that well-defined in many places particularly in the cooking section, after page Lots and lots of essential details could have been added, to interject chemistry into understanding the cooking of food and food processing.
On page 88, the two chemical structures shown for D- and L-carvone do not depict stereochemistry, and are thus not proper enantiomeric structures. On page 95, lines 1 and 3 under the table 1, the words after "polyatomic" and "oxygen atoms" are too mangled to read, at least on my pdf printout.
The book content can easily be divided into two discreet, non-interactive components: There is virtually no mixing of the two components, although there are plenty of opportunities to do so. For instance, rather than discussing things like fuel cells and cell phones unrelated to cooking see page 10, figs 11 and 12 , the author could include examples from cooking and food processing.
When discussing acid-base reactions, the author could leave out the sinkhole example, and perhaps describe food carbonation and release of carbon dioxide in acidic media. There are just very few examples of chemical explanations or of simple chemical phenomena mentioned in the entire cooking section, and there are certainly many scenarios where this can be done.
The text is straightforward enough to read, albeit the embedded figures and schemes are almost irrelevant since they are far too difficult to even see. The much bigger issue regarding clarity are in the many figures and diagrams through out the text.
In the pdf I printed out, almost none of the figures and diagrams are legible at all. Some are simply way too small or too blurry to see. Quick examples are Fig 5 page 6 , Figs 6 and 7 page 7 , Fig 9 page 8 , etc etc.
In various places for example, see page 10 and page 86 , font appears well outside of the boxes, this is very distracting and unnecessary.
The two components of the book general chemistry principles versus cooking seem to be consistent within their own own sections, but there is a clear dissection separating the two components as if two different authors wrote it which was not actually the case. The general chemistry section is highly detailed, organized and systematic, while the cooking section is mostly verbal descriptions of what things are classified as, without much breakdown of chemical principles involved.
Suitable examples are also not consistently presented especially n the cooking section the ones that are do not seem relevant to cooking. The use of pressure cookers, for instance, to describe rapid food preparation and also a basic general chemistry principle, would be good to include in both sections. Oxidation chemistry is another important thing to put into both sections- rather than fuel cells maybe, talk about how foods cook or brown in air at high temperature through oxidation, or go sour, rancid, spoil, etc if left open to the air.
As described above, the book is essentially two completely independent components on their own, one not benefitting the other. To a chemist, the book is not useful since the general chemistry principles can be found in any other general chemistry text, and to people interested in cooking, the section on that topic is a compendium of descriptions that are either expected to be memorized, or purposely intended not to be related to chemistry.
The author has to find a practical way to completely mix the general chemistry discussions with the cooking sections.
I don't know how, but in the present state, there are no correlations between the two, and this makes the book almost useless to its readers. To my reading, there are no issues of any kind in this regard. Perhaps the author could find pertinent examples of foods and chemistry used in cooking from different cultures to highlight that better, if that seems useful. That would actually add a nice dimension to the book. I have said enough.
Best baking and food science books to teach you all about baking & cooking
The book is on an interesting topic, and with focused effort and critical evaluation fro m her peers, the author could have a gem of a book that would be useful to those interested in chemistry and in cooking. This would be worth the effort in my opinion.
The text covers a wide range of topics, starting with the basics of what is matter and its varying states to discussing the various food ingredients and how they lend themselves to cooking. The topics are covered in a very succinct manner. Each section concludes with exercises and a glossary. The content is up-to-date.
The text is consistent across sections. There is a logical pattern that is maintained throughout the text. The interface is easy to access and use.
I downloaded a PDF version of the text for review and faced no problems. The found the text to be inclusive. For instance, when discussing the elements of taste the text listed salty, sweet, sour and bitter but also when on to include Asian elements of Umami, spicy and astringency.
Print Save Even the best food could use a dash of ones and zeros. Geek out with us as we explore the intersection of food and technology this month. We may be all about technology right now, but even we like to put down the iPad and pick up a good, old-fashioned book, like the ones below, which combine the best of science and cooking.
Some will teach you how to perfect the squishy, confusing art of spherification, while others will simply explain why water boils, but all are tools that are as indispensable as your on-the-go coffee brewer. Earn your white coat your lab coat, that is with these nine food science and technology books.
Literally, as each recipe is followed by a "Why This Recipe Works" section. Modifiers like foolproof and perfect rightfully precede the recipes for crucial basics like scrambled eggs and pie dough —so you won't only learn why they're perfect, but how to achieve them as well.
It's the ultimate reference book, with deep exploration into every ingredient you can imagine, as well as cooking methods and the basics of food molecules, chemistry primer included. Its pages should really be laminated due to how much use it's bound to get.
Liquid Intelligence , by Dave Arnold W. But he's known for the lab-like drinking den Booker and Dax, where among other chemistry class-inspired techniques, the bartenders chill glasses with liquid nitrogen and spin ingredients in an ultra-high-speed centrifuge.
Use this book to learn up, then drink up everything you need to be a better mixologist.We are dedicated to sticking by one of our founding precepts: Frequently Asked Questions How do I choose the right level chemistry book for my child?
Learn more about reviews. But damned if Lopez-Alt's pancakes aren't great. Your comment has been posted, it will be visible for other users after approval. Please note this post contains affiliate links to site.
Wolke has discussed in his book "What Einstein told his cook" posing the wonderful question "Why doesn't anything stick to nonstick cookware?