Home » Recipe Books » Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes Reviews

Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes Reviews

Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes

Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes A family-friendly collection of simple paleo recipes that emphasize protein and produce, from breakfasts to entrees to treats, from the popular gluten-free blogger of Elana’s Pantry.

Whether you are looking to eliminate gluten, dairy, grains, or processed foods from your diet, Paleo cooking is the perfect solution for food allergy relief and better all-around health. Naturally based on the foods our Paleolithic ancestors ate for generations, the Paleo diet emphasizes meat and seafood, v

List Price: $ 17.99 Price: $ 7.32

Culinary Reactions: The Everyday Chemistry of Cooking

Culinary Reactions: The Everyday Chemistry of Cooking 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 Fiel

List Price: $ 16.95 Price: $ 11.22

Silicone Basting Brush 9" Kitchen Tool Cooking Utensil Baking Pastry Sauce New
$5.49
End Date: Tuesday Oct-2-2018 14:57:44 PDT
Buy It Now for only: $5.49
Buy It Now | Add to watch list
Pampered Chef Classic Scraper NIP
$10.00
End Date: Tuesday Oct-23-2018 12:08:27 PDT
Buy It Now for only: $10.00
Buy It Now | Add to watch list

2 responses to “Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes Reviews”

  1. Tumblemark says:
    84 of 86 people found the following review helpful
    3.0 out of 5 stars
    Not sure what it is., November 25, 2011
    By 
    Tumblemark (USA) –

    Amazon Verified Purchase(What’s this?)
    This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)

    This book comes off as a write up of Google searches. It contains lots of interesting factiods, to be sure, and on the whole is worth the price, but it’s neither a chemistry course nor a cooking course nor — what you’d hope for — a braiding of the two.

    It’s not a biochem course, not even a lightweight one, as it doesn’t build from first principals — it just throws out whatever chemistry facts happen to pop up, some times at a basic level and sometimes at a very deep level — too deep, I’d think, for most cooks. Neither is it a cooking/baking course (it mixes both), as again it doesn’t build up an understanding from basic principals. So you get a chemistry fact, sometimes paired with a curious fact about cooking or baking. Then off to the next fact. Fortunately, it has a table of contents and a good index, so at least you can find the tidbits you might be looking for. Many times they are interesting, but not always.

    My degrees are in chemistry and I consider myself reasonable well read when it comes to gastronomy, so I enjoyed the book and read it completely. But I think if I were someone expecting to be lead through an understanding of basic food chemistry and simultaneously basic cooking/baking I would have been confused and disappointed. You’d come away with some facts, but I don’t think you’d come away with an understanding of the chemistry of cooking or baking, and I don’t think you’d become a better cook (or chemist).

    Help other customers find the most helpful reviews 

    Was this review helpful to you? Yes
    No

    VA:R_U [1.9.22_1171]
    Rating: 0 (from 0 votes)
  2. Shala Kerrigan says:
    22 of 25 people found the following review helpful
    5.0 out of 5 stars
    It’s science you eat! Love this book., November 7, 2011
    By 
    Shala Kerrigan (Anchorage) –
    (TOP 50 REVIEWER)
      
    (VINE VOICE)
      
    (REAL NAME)
      

    This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)

    I like science, and love cooking. So Culinary Reactions : The Everyday Chemistry of Cooking by Simon Quellen Field is very exciting to me. The idea is to explain in clear and easy language how the chemicals in our foods react and behave to create what we eat.

    From the liquid nitrogen frozen ice cream in the introduction, to the very end where he explains why salt and ice freeze ice cream and all the information in between, he’s managed it very well.

    The chapters each cover a specific topic, and there is some overlap in the examples used. Like making cheese involves making a protein gel using protein chemistry and can be flavored using molds which are covered in the biology chapter.

    The language is clear and scientific. He explains the way molecules interact to create foams such as bread and meringues, how beer and vinegar are made, how specific cultured bacteria can create inhospitable environments for more dangerous bacteria. The affects of acids and bases on recipes, including a very clear explanation of the difference between the two.

    Yes, it’s science, but it’s easy to read and understand.

    There are few cooking projects that show the chemical processes at work. A whipped topping that’s stabilized with the addition of xanthan gum, a homemade cheese cheese with instructions for two great, inexpensive and easy to build cheese presses, a turkey that’s is surface sterilized to be cooked for a very long time at below boiling point temperatures to keep it super juicy, extracting DNA from pumpkins and fruit, and lemonade with color changing grape juice “chameleon eggs”.

    If you have a practical knowledge of cooking, you will probably get inspired to try other things like creating invert sugar solutions to use instead of simple syrup, or trying acids like lemon juice in your meringues instead of cream of tartar.

    The understanding of the scientific principles behind why ingredients behave the way they do can help make anyone a better cook I believe. I found the information exciting and inspiring, and know I’ll use it to develop more recipes for my family.

    It’s educational and interesting. The projects provide great science experiments to do with your children or just on your own. It’s one that my husband is interested in reading as well. He’s already said he will build me a cheese press following the instructions in the book so I can try making harder cheeses. I really enjoyed it, and recommend it to anyone who has an interest in science and cooking.

    [I was provided with a complimentary copy of the book to review on my craft blog- Don’t Eat the Paste]

    Help other customers find the most helpful reviews 

    Was this review helpful to you? Yes
    No

    VA:R_U [1.9.22_1171]
    Rating: 0 (from 0 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *