The Leading eBooks Store Online 3,915,026 members ⚫ 1,276,665 ebooks

New to eBooks.com?

Learn more

The Kitchen as Laboratory

Reflections on the Science of Food and Cooking

The Kitchen as Laboratory by Cesar Vega
Buy this eBook
US$ 18.99
(If any tax is payable it will be calculated and shown at checkout.)
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving 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 sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.
Columbia University Press; February 2012
320 pages; ISBN 9780231526920
Read online, or download in secure EPUB or secure PDF format
Title: The Kitchen as Laboratory
Author: Cesar Vega; Job Ubbink; Erik van der Linden