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Kitchen As Laboratory Reflections on the Science of Food and Cooking

ISBN-10: 0231153449

ISBN-13: 9780231153447

Edition: 2012

Authors: Cesar Vega, Job Ubbink, Erik Van Der Linden

List price: $24.00
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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 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.
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Book details

List price: $24.00
Copyright year: 2012
Publisher: Columbia University Press
Publication date: 2/21/2012
Binding: Hardcover
Pages: 320
Size: 6.50" wide x 9.50" long x 0.75" tall
Weight: 1.144
Language: English

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