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Chicago Review Press 2011 Paperback Very good Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover Tight binding. Unmarked. Minimal moisture damage along top edges. Cover good. Your purchase benefits the world-wide relief efforts of Mennonite Central Committee. [Harrisonburg, VA, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2011]
Chicago Review Press 2011 paperback Tight binding. Unmarked. Minimal moisture damage along top edges. Cover good. Your purchase benefits world-wide relief efforts of Mennonite Central Committee.
Chicago, Illinois. Usa: Chicago Review Press, Date: 2012. Soft cover. Very Good. In Very Good Condition. No Notes, Names or Markings. No Torn Or Folded Pages. With Minor Wear/Tear To Edges and/or Turned Corners. - For More Information On Condition. Please See All Photos. A Selection Of The Scientific American Book Club 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. 2012. Chicago Review Press ISBN 1569767068 9781569767061 [CA]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. [Montgomery, IL, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press, Incorporated] Softcover Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. [Grandview Heights, OH, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 0.85 [Tucson, AZ, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press, Chicago, Illinois. Usa] Softcover In Very Good Condition. No Notes, Names or Markings. No Torn Or Folded Pages. With Minor Wear/Tear To Edges and/or Turned Corners. - For More Information On Condition. Please See All Photos. A Selection Of The Scientific American Book Club 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. [Edmonton, AB, Canada] [Publication Year: 2012]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover signs of little wear on the cover. [Bensalem, PA, U.S.A.] [Publication Year: 2011]
Chicago Review Press 1/1/2011 12: 11: 00 AM Softcover New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover New copy - Usually dispatched within 4 working days. [Southport, United Kingdom] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover 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 gle; Lemonade with Chameleon Eggs-an acid indicator; and more! [Houston, TX, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: CHICAGO REVIEW PR] Softcover KlappentextrnrnExploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and base. [Greven, Germany] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. [Goring-By-Sea, WS, United Kingdom] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. [Suffolk, United Kingdom] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2011]
ISBN10: 1569767068, ISBN13: 9781569767061, [publisher: Chicago Review Press] Softcover New! This book is in the same immaculate condition as when it was published 0.85 [Tucson, AZ, U.S.A.] [Publication Year: 2011]
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When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
