The Chemistry of Cooking and Cleaning PDF Download

Author: Ellen Henrietta Richards
Publisher:
ISBN:
Category : Cleaning
Languages : en
Pages : 208

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Author: Ellen Henrietta Richards
Publisher: Applewood Books
ISBN: 1429011688
Category : Cooking
Languages : en
Pages : 102

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Book Description
Through Ellen Richards's 1882 work, householders of the day could learn about the chemical processes behind such home chemistry as the rising of bread, baking soda, the science of nutrition, and cleaning products.

Author: Ellen Henrietta Richards
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 204

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Author: Ellen Henrietta Richards
Publisher:
ISBN:
Category : Cleaning
Languages : en
Pages : 112

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Book Description

Author: Ellen Henrietta Richards
Publisher: BoD – Books on Demand
ISBN: 3385482682
Category : Fiction
Languages : en
Pages : 102

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Book Description
Reprint of the original, first published in 1882.

Author:
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 262

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Author: Ellen Henrietta Richards
Publisher:
ISBN:
Category : Cleaning
Languages : en
Pages : 0

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Book Description

Author: Ellen Henrietta Richards
Publisher: Wentworth Press
ISBN: 9780469311121
Category : Cooking
Languages : en
Pages : 196

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 726

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Book Description

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category : Cooking
Languages : en
Pages : 258

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Book 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 gel &· Lemonade with Chameleon Eggs—an acid indicator