×


 x 

Shopping cart
7%OFFCésar Vega (Ed.) - The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - 9780231153447 - V9780231153447
Stock image for illustration purposes only - book cover, edition or condition may vary.

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

€ 32.99
€ 30.66
You save € 2.33!
FREE Delivery in Ireland
Description for The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Hardback. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778.
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 ... Read more

Product Details

Format
Hardback
Publication date
2012
Publisher
Columbia University Press
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
336
Place of Publication
New York, United States
ISBN
9780231153447
SKU
V9780231153447
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About César Vega (Ed.)
Cesar Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking. Job Ubbink is a senior consultant ... Read more

Reviews for The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Behind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a ... Read more

Goodreads reviews for The Kitchen as Laboratory: Reflections on the Science of Food and Cooking


Subscribe to our newsletter

News on special offers, signed editions & more!