---
product_id: 106751120
title: "Culinary Reactions: The Everyday Chemistry of Cooking Illustrated Edition, Kindle Edition"
brand: "simon quellen field"
price: "A$24"
currency: AUD
in_stock: true
reviews_count: 9
url: https://www.desertcart.com.au/products/106751120-culinary-reactions-the-everyday-chemistry-of-cooking-illustrated-edition-kindle
store_origin: AU
region: Australia
---

# Culinary Reactions: The Everyday Chemistry of Cooking Illustrated Edition, Kindle Edition

**Brand:** simon quellen field
**Price:** A$24
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Culinary Reactions: The Everyday Chemistry of Cooking Illustrated Edition, Kindle Edition by simon quellen field
- **How much does it cost?** A$24 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/106751120-culinary-reactions-the-everyday-chemistry-of-cooking-illustrated-edition-kindle)

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- simon quellen field enthusiasts

## Why This Product

- Trusted simon quellen field brand quality
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## Description

Full description not available

## Customer Reviews

### ⭐⭐⭐ 







  
  
    Not a useful book to teach both chemistry and food science
  

*by K***H on Reviewed in the United States on November 13, 2018*

As a homeschooling teacher, I was very excited about this book and the chance to teach some basic solid chemistry and food science.  I paid extra for the shipping as this book had to travel all the way to Belgium to fit into our curriculum for this year and was recommended by other homeschooling families.  However, as I reviewed the book, I am sorry to say I was disappointed and will only use it minimally.  The writing is brilliant but clearly written by a chemist with little experience teaching children at a basic level.  I am a Nutritionist with a minor in Biology and have a college-level mastery of chemistry but I felt the chemical concepts taught were not well organized for chemistry nor for food science.  The reading is choppy, the recipes are a bit strange with hard to get ingredients, and overall the flow of the book was not good.  Blending the two sciences is brilliant but, in my opinion, this book is not suitable to use as a guide for teaching the basics of either one.  Perhaps it was written for a very specific audience, but it was not useful for middle and high school science.  Too bad.

### ⭐⭐⭐ 







  
  
    For example alongside the flour conversation was a conversation about how to test for bad eggs and how to estimate the calories
  

*by B***N on Reviewed in the United States on March 10, 2017*

While this book is informative, and scientifically accurate, it is completely disorganized. The author will ask a question such as why do we sift flour, then go off on a tangent about why you should weight eggs, just to come back and say sifting flour isn't all that important anymore. Additionally, the topics covered in a single chapter often are not all that related. For example alongside the flour conversation was a conversation about how to test for bad eggs and how to estimate the calories in the meal.However, there is still some great science in this book. In between explaining things such as the difference between egg foam and fat foam, the author would outline topics like how to read an organic molecule diagram. This definitely has it’s pro’s and con’s. For me as a soon to be Chemical Engineering graduate, it’s great, it keeps me intrigued by talking shop about chemistry. To the average reader without a STEM degree, it might be a little overwhelming, verging on completely useless.The never ending stream of science facts kind of take away from this book being about food. The author does go into great detail into many things that it would be helpful to know in the kitchen. However he often does not tie an idea back to cooking after he has fleshed it out. For example the chapter on fats and oils did not really leave me with many cooking tricks but much more knowledgeable about the organic structure of different types of fats. The fact that it doesn't exactly cover the science well enough and isn’t really a cookbook makes it difficult  to see what this author was going for or what he wanted the reader to get out of it. It does also concern me that people with less knowledge in chemistry are potentially learning some of the more difficult parts of chemistry through a cookbook.For those of you with a science background looking for a textbook to tell you what's happening in the kitchen, this book is for you. You will relearn many of the topics you cover in organic and general chemistry, in the context of cooking. However if you are a science novice looking for advanced cooking techniques you seem to be out of luck. Additionally, I wish it covered more of the health effects of food, and how different foods affect our bodies. This seems like a great venue for that kind of information and I was left disappointed it was missing.A side note, I read this book on kindle, and did not at all like the formating. The pages really felt like a wall of text and there were not nearly enough diagrams of some of the organic chemistry lessons. An inclusion of more visual aids would definetly help a lot of readers understand some of the chemistry better.

### ⭐⭐⭐⭐⭐ 







  
  
    Every Cook Should Own This Book
  

*by R***N on Reviewed in the United States on December 13, 2019*

This is an amazing book! Not a textbook, not a cookbook, but something in between. I have been using this to teach chemistry to my sons (14&15). They can now confidently bake bread with NO RECIPE because they understand the science behind it. Next up is cheese-making for us.I love this book so much I bought a copy for my mom for her birthday. Every cook should have this on their shelf.

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-18*