Search Type
  • All
  • Subject
  • Title
  • Author
  • Publisher
  • Series Title
Search Title

Download

The Kitchen As Laboratory

Reflections on the Science of Food and Cooking

The Kitchen As Laboratory( )
Editor: Vega, César
Ubbink, Job
van der Linden, Erik
Series title:Arts and Traditions of the Table: Perspectives on Culinary History Ser.
ISBN:978-0-231-15345-4
Publication Date:Aug 2013
Publisher:Columbia University Press
Book Format:Paperback
List Price:USD $26.00
Book Description:

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? 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, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified...
More Description

Book Details
Pages:336
Detailed Subjects: Technology & Engineering / Food Science / Chemistry & Biotechnology
Cooking / General
Physical Dimensions (W X L X H):6.084 x 9.087 x 0.975 Inches
Book Weight:1.188 Pounds



Featured Books

The Great Gatsby
Fitzgerald, F. Scott
Paperback: $10.99
Northanger Abbey
Austen, Jane
Paperback: $7.99
Sense and Sensibility
Austen, Jane
Hardback: $20.00

Rate this title:

Select your rating below then click 'submit'.






I do not wish to rate this title.