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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
Foreword by: Steingarten, Jeffrey
Series title:Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Publication Date:Aug 2013
Publisher:Columbia University Press
Book Format:Paperback
List Price:USD $19.95
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...
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Book Details
Detailed Subjects: Cooking / General
Technology & Engineering / Food Science
Physical Dimensions (W X L X H):7.527 x 9.165 x 0.729 Inches
Book Weight:1.496 Pounds

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