Shop Categories
- Shelley, Percy Bysshe
- Irving, John
- Graham, Winston
- Learning Materials
- Deforestation
- Introduction
- Dictionaries
- Field Marshal Bernard Montgomery
- Reference
- Lamentations
- Book-keeping
- Dorset
- Reimann, Katya
- Romance
- Toronto
- Kidd, Chico
- P
- Coyne, John
- Industrial Quality Control
- General AAS
- Other Countries of the Americas
- Finney, Jack
- Duras, Marguerite
- Trumpet
- Dynamics & Vibration
- Watches
- Home and Garden
- UK Electronics
- UK Books
- Health and Personal Care
- UK Sporting Goods
- Clothing, Shoes and Accessories
- Electronics, Gadgets and Computers
- CDs and Music Downloads
- UK Software and Video Games
- UK Toys and Games
- UK Home and Garden
- UK Video Games
- UK Baby Clothes and Accessories
- Books On
- German Electronics
Books : Science & Nature : Chemistry : Polymer Chemistry
-
-
-
-
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into thePlastics are used in every aspect of modern life. This Primer gives a simple introduction to these important materials, and includes practical industrial aspects as well as basic science.This primer seeks to strip off some of the mystery that often surrounds carbohydrate chemistry, a subject taught in all undergraduate courses, by highlighting and summarising some of the central principles and ideas and by illustrating them with both classical and state-of-the-art examples.Provides an easy to read introduction to amino acid and peptide synthesis. This title is intended for second and final year undergraduates. -





















