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