THE KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

THE KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

SKU:
10128
|
UPC:
9780231153447
£19.99 (Inc. vat)
£19.99 (Ex. vat)
Current Stock:
1
Adding to cart… The item has been added
global
Description

Science, Food & Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.

  • 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.
  • The essays 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.
  • Edited by Cesar Vega, Job Ubbink, and Erik van der Linden
  • Pages: 336
  • Hardback
  • Language: English
  • Published: Feb 2012