Description: Further DetailsTitle: The Kitchen as LaboratoryCondition: NewEAN: 9780231153447ISBN: 9780231153447Publisher: Columbia University PressFormat: HardbackRelease Date: 01/31/2012Item Height: 235mmItem Length: 156mmContributor: Job Ubbink (Edited by), Erik van der Linden (Edited by), César Vega (Edited by)Language: EnglishSubtitle: Reflections on the Science of Food and CookingISBN-10: 0231153449Description: 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.Country/Region of Manufacture: USGenre: Technology & EngineeringBook Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryTopic: Food & DrinkAuthor: Job UbbinkRelease Year: 2012 Missing Information?Please contact us if any details are missing and where possible we will add the information to our listing.
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Book Title: The Kitchen as Laboratory
Title: The Kitchen as Laboratory
EAN: 9780231153447
ISBN: 9780231153447
Release Date: 01/31/2012
Release Year: 2012
Contributor: César Vega (Edited by)
Subtitle: Reflections on the Science of Food and Cooking
ISBN-10: 0231153449
Country/Region of Manufacture: US
Genre: Technology & Engineering
Topic: Food & Drink
Number of Pages: 336 Pages
Language: English
Publication Name: Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Publisher: Columbia University Press
Publication Year: 2012
Item Height: 0.1 in
Subject: Food Science, General, Courses & Dishes / General, Essays & Narratives
Type: Textbook
Item Weight: 24.1 Oz
Item Length: 0.9 in
Subject Area: Cooking, Technology & Engineering
Author: Job UBBINK
Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Item Width: 0.7 in
Format: Hardcover
