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Culinary reactions [sound recording]: the everyday chemistry of cooking / by Field, Simon Quellen.; Pratt, Sean.;
Read by Sean Pratt."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"--Provided by publisher.
Subjects: Food; Cooking.; Food habits.; Audiobooks.;
Available copies: 0 / Total copies: 1
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Culinary reactions : the everyday chemistry of cooking / by Field, Simon(Simon Quellen);
Introduction -- 1. Measuring and weighing -- 2. Foams -- 3. Emulsions -- 4. Colloids, gels, and suspensions -- 5. Oils and fats -- 6. Solutions -- 7. Crystallization -- 8. Protein chemistry -- 9. Biology -- 10. Scaling recipes up and down -- 11. Heating -- 12. Acids and bases -- 13. Oxidation and reduction -- 14. Boiling, freezing, and pressure."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"--Provided by publisher.
Subjects: Cooking.; Food;
Available copies: 1 / Total copies: 2
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Culinary concepts : 100 recipes and tips for the home chef / by Baigent, Judith,author.(CARDINAL)813937;
"[S]imple, yet delicious recipes, easy menu suggestions, and cooking tips from Culinary Concepts, an extraordinary cooking school."--Back cover.Introduction -- Appetizers -- Soups -- Salads -- Seafood -- Starches -- Vegetables -- Poultry -- Meats -- Baking -- Desserts -- Index
Subjects: Cooking.;
Available copies: 1 / Total copies: 1
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Three culinary mysteries [sound recording] by Davidson, Diane Mott;
Dying for chocolate -- Catering to nobody -- The last suppers.Read by Barbara Rosenblat and Mary GrossDying for chocolate: Taking control of her life, Goldy moves her household and business to ritzy Aspen Meadows, where she caters posh parties with her son and dates both the neighborhood cop anda handsome local shrink. But when the shrink drives headling into an oncoming bus, Goldy realizes that she has put her son and herself in a potentially deadly situation. -- Catering to nobody: Goldy Bear, recently divorced, has made a home for herself and her young son in scenic Aspen Valley, Colorado. There, calls for Goldilock's Catering have been steady enough to pay the bills. But when a mourner is felled by rat poison during a funeral buffet Goldy is serving, the police quickly close her business. Now it's up to Goldy to find the rat who has tainted her food and her reputation. -- The last suppers: Colorado caterer Goldy Bear's wedding to detective Tom Schulz is held up at the last minute when the minister is shot and the bridegroom disappears
Subjects: Humorous fiction.; Mystery fiction.; Audiobooks.; Bear, Goldy (Fictitious character); Women in the food industry; Divorced women; Cooking; Caterers and catering; Women detectives;
© 1996, Media Books LLC,
Available copies: 2 / Total copies: 2
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Culinary arts : a practical career guide / by Hamilton, Tracy Brown,author.(CARDINAL)412718;
Includes bibliographical references.Why choose a career in the culinary arts field? -- Forming a career plan -- Pursuing the education path -- Writing your resume and interviewing."Culinary Arts, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions: Chefs; Pop-up and traditional restaurant owners; Caterers; Media and art-related careers; Bakers"--
Subjects: Food service; Cooking;
Available copies: 8 / Total copies: 8
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Culinary careers : how to get your dream job in food with advice from top culinary professionals / by Smilow, Rick.(CARDINAL)497782; McBride, Anne E.(CARDINAL)486245;
Advises readers interested in culinary careers with descriptions of typical days for positions including food stylist, chef's assistant, and caterer.
Subjects: Food service; Cooks; Cookbooks;
Available copies: 6 / Total copies: 7
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The culinary pharmacy : intuitive eating, ancestral healing, and your personal nutrition plan / by Masé, Lisa,author.(CARDINAL)888617;
Includes bibliographical references and index."Find your ideal foods and cultivate wellness with traditional wisdom"--
Subjects: Diet therapy; Medicine, Chinese; Medicine, Ayurvedic; Traditional medicine;
Available copies: 1 / Total copies: 1
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The culinary canine : great chefs cook for their dogs and so can you! / by Feldman, Kathryn Levy.(CARDINAL)594013;
MARCIVE 7/3/12Presents interviews with top chefs about the home cooked food that they prepare for their own dogs along with thirty recipes for their dishes.
Subjects: Dogs;
Available copies: 1 / Total copies: 1
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Courses: A Culinary Journey by Princess Cruises.;
Available copies: 1 / Total copies: 1
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Food and culinary arts / by Mondschein, Ken.(CARDINAL)484611;
Includes bibliographical references and index.How to use this book -- Make the most of your journey -- Self-assessment quiz -- Chef -- Dietitian or nutritionist -- Caterer -- Food stylist -- Baker -- Bartender -- Food service manager -- Brewer or winemaker -- Restaurant reviewer or food critic -- Going solo, starting your own business -- Outfitting yourself for career success.
Subjects: Food service; Hospitality industry;
Available copies: 1 / Total copies: 1
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