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    Kitchen As Laboratory Reflections on the Science of Food and Cooking

    ISBN-10: 0231153449
    ISBN-13: 9780231153447
    Author(s): C�sar Vega, Job Ubbink, Erik Van Der Linden
    Description: 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  More...
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    List Price: $19.95
    Publisher: Columbia University Press
    Binding: Hardcover
    Pages: 320
    Size: 6.50" wide x 9.50" long x 0.75" tall
    Weight: 1.936
    Language: English

    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.

    Foreword
    Acknowledgments
    Introduction: The Case for Science Inspired by the Kitchen
    The Science of a Grilled Cheese Sandwich
    Sound Appeal
    Mediterranean Sponge Cake
    Spherification: Faux Caviar and Skinless Ravioli
    Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream
    Stretchy Textures in the Kitchen: Insights from Salep Dondurma
    Moussaka as an Introduction to Food Chemistry
    The Sticky Science of Malaysian Dodol
    The Perfect Cookie Dough
    To Bloom or Not to Bloom?
    Bacon: The Slice of Life
    Scandinavian "Sushi": The Raw Story
    Maximizing Food Flavor by Speeding Up the Maillard Reaction
    Lighten up! The Role of Gases in the Culinary Experience
    The Meringue Concept and Its Variations
    Why Does Cold Milk Foam Better? Into the Nature of Milk Foam
    Ice Cream Unlimited: The Possibilities of Ingredient Pairing
    Egg Yolk: A Library of Textures
    Ketchup as Tasty Soft Matter: The Case of Xanthan Gum
    Taste and Mouthfeel of Soups and Sauces
    Playing with Sound: Crispy Crusts
    Baked Alaska and Frozen Florida: On the Physics of Heat Transfer
    On Superb Crackling Duck Skin: An Homage to Nicholas Kurti
    Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses
    Coffee, Please, but No Bitters
    Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions job ubbink
    Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process
    Innovate: Old World Pizza Crust with New World Ingredients
    Eating Is Believing
    Molecular Gastronomy Is a Scientific Activity
    The Pleasure of Eating: The Integration of Multiple Senses
    On the Fallacy of Cooking from Scratch
    Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach
    Contributors
    Index

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