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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by Erik van der Linden, Job Ubbink, Cesar Vega (Paperback, 2013)

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About this product

Product Information

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic?from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads?the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

Product Identifiers

Publisher
Columbia University Press
ISBN-13
9780231153454
eBay Product ID (ePID)
158339732

Product Key Features

Book Title
The Kitchen As Laboratory: Reflections on the Science of Food and Cooking
Author
Erik Van Der Linden, Job UBBINK, Cesar Vega
Format
Paperback
Language
English
Topic
Engineering & Technology
Publication Year
2013
Type
Textbook
Genre
Cookbooks
Number of Pages
336 Pages

Dimensions

Item Height
235mm
Item Width
156mm

Additional Product Features

Series Title
Arts and Traditions of the Table: Perspectives on Culinary History
Editor
Erik Van Der Linden, Job UBBINK, Cesar Vega
Country/Region of Manufacture
United States

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