ISBN: 9780231526920

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of … Mehr…

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of CookingIn 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 beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50 Digital Content>E-books>Cookbooks>Food Writing>Food Writing, Columbia University Press Digital >16<

ISBN: 9780231526920

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 fron… Mehr…

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.; EPUB; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Dorling Kindersley Ltd<

ISBN: 9780231526920

Columbia University Press Culinary Arts cooking books;cooking essays;food science;molecular gastronomy;chemistry;social;artistic;technical;culinary;cuisine;global collaboration;chefs;scie… Mehr…

Columbia University Press Culinary Arts cooking books;cooking essays;food science;molecular gastronomy;chemistry;social;artistic;technical;culinary;cuisine;global collaboration;chefs;scientists;hypotheses;physical properties;chemical properties;cutting edge;traditional;tools;ingredients;techniques;grilled cheese sandwich;pizza;soft boiled eggs;turkish ice cream;sugar glasses;jellified beads;creations;history;culture;physics;acoustics;texture;moussaka;cookie dough;bacon;scandinavian sushi;flavor;gases;meringue;milk foam;mouthfeel ,9780231153447 UK,GB,DE,ES,FR,IT,US,CA,MX,AU,NZ 20120131 English Art, Columbia University Press<

ISBN: 9780231526920

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 collab… Mehr…

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 cul 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 cul, Columbia University Press<

2012, ISBN: 9780231526920

Reflections on the Science of Food and Cooking, eBooks, eBook Download (PDF), [PU: Columbia University Press], Columbia University Press, 2012