The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table Perspectives on Culinary History)

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Synopsis
&“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay&’s author.&”—Peter Barham, author of The Science of CookingIn 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. 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.&“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?&”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained &“Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it&’s heartening to see this area of literature expanded.&”—Chef Wylie Dufresne, wd~50
Copyright:
2012

Book Details

Book Quality:
Publisher Quality
Book Size:
336 Pages
ISBN-13:
9780231526920
Related ISBNs:
9780231153447
Publisher:
Columbia University Press
Date of Addition:
Copyrighted By:
Columbia University Press
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Science, Cooking, Food and Wine, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
César Vega
Edited by:
Job Ubbink
Edited by:
Erik van der Linden
Foreword by:
Jeffrey Steingarten

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