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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 | |