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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking.

Author: César Vega; Job Ubbink; Erik Van Der Linden; Jeffrey Steingarten
Publisher: New York : Columbia University Press Aug. 2013.
Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic book
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: César Vega; Job Ubbink; Erik Van Der Linden; Jeffrey Steingarten
ISBN: 9780231153454 0231153457
OCLC Number: 1055390538
Target Audience: Scholarly & Professional; 17
Description: 1 online resource (336 pages) : illustrations.
Series Title: Arts and Traditions of the Table: Perspectives on Culinary History Ser.

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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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