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Culinary Reactions was featured for a second time on the Smithsonianmag.com’s blog, “Food & Think,” on December 15th. They recommend the book as a food-themed holiday gift and say, “the writing style is very personable and he does a great job of illustrating concepts with recipes.”
"From the reasoning behind weighing and measuring ingredients to creating foams and emulsions, Field delves into a number of topics to give readers a basic grounding in the chemistry of the kitchen...although Field’s contribution is written for Mr. Wizard fans rather than Betty Crocker candidates, it is an engaging and entertaining guide to the science of cooking."
Read the full review on LibraryJournal.com.
Real Simple Magazine quotes Simon Quellen Field, author of Culinary Reactions, in "How to Take a Turkey'd Temperature," in the November 2011 issue: "Never place the probe too close to the bone or you’ll get an inaccurate reading. 'Bones conduct heat at a different rate than meat and can range in temperature, depending on where they are in the bird,' says Simon Quellen Field, the author of Culinary Reactions: The Everyday Chemistry of Cooking."
Read the full review on www.realsimple.com.
Culinary Reactions: The Everyday Chemistry of Cooking was mentioned and author Simon Quellen Field was quoted in the November Woman's Day feature, "How To Slow Cook Any Dish."
Read the full culinary quote and advise on www.WomansDay.com.