The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Vega, Cesar; Job Ubbink & Erik van der Linden (editors)
Language: English
Published by Columbia University Press, New York, 2012
Series: Book 44 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
- Used
Seller: Abacus Bookshop, Pittsford, NY, U.S.A.Abacus Bookshop
AbeBooks seller since January 15, 1997
Condition: Used - Fine
£ 9.52
Quantity: 1 available
Add to basketItem description from seller
Seller Inventory # 103760
- Title
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
- Author
- Vega, Cesar; Job Ubbink & Erik van der Linden (editors)
- Publisher
- Columbia University Press, New York
- Publication year
- 2012
- Condition
- Fine copy in fine dust jacket
- Dust jacket
- Dust Jacket Included
- Binding
- hardcover
- Language
- English
- ISBN 10
- 0231153449
- ISBN 13
- 9780231153447
- Illustrator
- Illustrated
- Edition
- Later prt.
- Series
- Book 44 of 53: Arts and Traditions of the Table: Perspectives on Culinary History
- Seller catalogs
- Food & Drink
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.
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About the Author
"About the title" may belong to another edition of this title.
Abacus Bookshop
Pittsford, NY, U.S.A.
AbeBooks seller since January 15, 1997
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Art, Photography, Architecture, Poetry, History, Philosophy, Literary Fiction, Sciences, etc.Seller's business information
Abacus Bookshop
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For EU customers: Abacus Bookshop, sole proprietorship, abacus@rochester.rr.com.
3800 Monroe Avenue, Suite 14T, Pittsford, NY 14534. John Tribone, owner. Payment by check, money order, credit card or Paypal accepted. Photographs available on request.
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