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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking HCDJ
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eBay item number:297575671470
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN
- 9780231153447
About this product
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231153449
ISBN-13
9780231153447
eBay Product ID (ePID)
109250171
Product Key Features
Number of Pages
336 Pages
Language
English
Publication Name
Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Publication Year
2012
Subject
Food Science, General, Courses & Dishes / General, Essays & Narratives
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
23.5 Oz
Item Length
9.4 in
Item Width
6.6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2011-029237
Dewey Edition
23
TitleLeading
The
Reviews
The Kitchen as Laboratory is 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., Cesar Vega, Job Ubbink, and Erik van der Linden have assembled a complete document that seamlessly bridges the inherent connection of the science of cooking and the art of cooking. They have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a thought provoking, insightful and approachable resource for professional chefs and home cooks alike., Behind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In searching out 35 highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of 21st century culinary "magic." Where else can one have fun pondering the acoustics of crunchy foods or how to make an ice cream that stretches like a rubber band?, Behind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of twenty-first-century culinary 'magic.' 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?, The Kitchen as Laboratory provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author. Readers are likely to come away with a lot of new ideas to use in the kitchen, as well as some recognition of the breadth of contemporary applications of science in the kitchen., Nothing is more difficult to master in the world than science itself. The Kitchen as Laboratory creates a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language. It is a powerful book., The editors of The Kitchen as Laboratory provide not just intimate and fascinating anecdotal insights but also the scientific principles that inspired them. They have created a new altar for chefs and gourmands to worship: the poetry of science.
Grade From
College Graduate Student
Illustrated
Yes
Dewey Decimal
664/.07
Table Of Content
Acknowledgments Introduction: The Case for Science Inspired by the Kitchen, by César Vega, Job Ubbink, and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich, by Jennifer Kimmel 2. Sound Appeal, by Malcolm Povey 3. Mediterranean Sponge Cake, by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli, by César Vega and Pere Castells 5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream, by Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma, by Tim J. Foster 7. Moussaka as an Introduction to Food Chemistry, by Christos Ritzoulis 8. The Sticky Science of Malaysian Dodol, by Alias A. Karim and Rajeev Bhat 9. The Perfect Cookie Dough, by Aki Kamozawa and H. Alexander Talbot 10. To Bloom or Not to Bloom, by Amelia Frazier and Richard Hartel 11. Bacon: The Slice of Life, by Timothy Knight 12. Scandinavian "Sushi": The Raw Story, by Pia Snitkjær and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction, by Martin Lersch 14. Lighten Up! The Role of Gases in the Culinary Experience, by Matt Golding 15. The Meringue Concept and Its Variations, by Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer 16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam, by Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz 17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing, by Elke Scholten and Miriam Peters 18. Egg Yolk: A Library of Textures, by César Vega 19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum, by Thomas Vilgis 20. Taste and Mouthfeel of Soups and Sauces, by John R. Mitchell 21. Playing with Sound: Crispy Crusts, by Paula Varela and Susana Fiszman 22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer, by Adam Burbidge 23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti, by Christopher Young and Nathan Myhrvold 24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses, by Natalie Russ and Thomas Vilgis 25. Coffee, Please, but No Bitters, by Jan Groenewold and Eke Mariën 26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions, by Job Ubbink 27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process, by Jorge Ruiz and Julia Calvarro 28. Innovate: Old World Pizza Crust with New World Ingredients, by Thomas M. Tongue Jr. 29. Eating Is Believing, by Line Holler Mielby and Michael Bom Frøst 30. Molecular Gastronomy Is a Scientific Activity, by Hervé This 31. The Pleasure of Eating: The Integration of Multiple Senses, by Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz 32. On the Fallacy of Cooking from Scratch, by César Vega and David J. McClements 33. Science and Cooking: Looking Beyond the Trends a Personal, Practical Approach, by Michael Laiskonis Contributors Index
Synopsis
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 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. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. 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., 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 beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
LC Classification Number
TX541.K55 2012
Item description from the seller
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