Discover The Kitchen as Laboratory, 336 pages of essays exploring the science of food and cooking. Edited by César Vega, Job Ubbink & Erik van der Linden. A must-read for chefs, students & food enthusiasts.
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The Kitchen as Laboratory: Reflections on The Science of Food and Cooking

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10128
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UPC:
9780231153447
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Description

The Kitchen as Laboratory

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking is an inspiring collection of essays exploring the fascinating intersection between food, science, and creativity. Edited by César Vega, Job Ubbink, and Erik van der Linden, this volume brings together chefs and scientists from around the world to examine the physical and chemical properties that shape the way we cook, eat, and experience food.

From the everyday to the extraordinary, the book spans topics such as grilled cheese sandwiches, pizza, and soft-boiled eggs, through to Turkish ice cream, sugar glass, and jellified beads. Each essay combines culinary insight with scientific analysis, demonstrating how both traditional and cutting-edge techniques can transform the dining experience.

Contributors conclude their pieces with personal reflections on cooking and science, offering readers a rare glimpse into the passion and curiosity that drives culinary innovation. Whether you’re a professional chef, a food scientist, or simply an enthusiastic home cook, this book is an engaging read that reveals the artistry behind the science of cooking.

Content Highlights:

  • Hardback edition, 336 pages.
  • Published February 2012, language: English.
  • Edited by César Vega, Job Ubbink, and Erik van der Linden.
  • Contributions from chefs and scientists worldwide.
  • Covers both classic dishes and modernist creations, from pizza and soft-boiled eggs to sugar glass and Turkish ice cream.
  • Explores the science-based approach to cooking and its growing role in professional kitchens and home cooking.
  • Essays conclude with personal reflections, adding depth and perspective to each topic.