LEADER 00000cam a2200577 a 4500 001 ocn730413700 005 20130620122502.0 008 110815t20122012nyua b 001 0 eng 010 2011029237 016 7 015903331|2Uk 020 9780231153447|qcloth|qacid-free paper 020 0231153449|qcloth|qacid-free paper 020 9780231526920|qe-book 020 023152692X|qe-book 035 (OCoLC)ocn730413700 035 572949 040 DLC|beng|cDLC|dYDX|dBTCTA|dYDXCP|dUKMGB|dMOF|dBKX|dBWX |dCOO|dCDX|dE7B|dTTS|dOCLCQ|dVP@ 042 pcc 049 RIDM 050 00 TX541|b.K55 2012 082 00 664/.07|223 090 TX541 .K55 2012 245 04 The kitchen as laboratory :|breflections on the science of food and cooking /|cedited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. 264 1 New York :|bColumbia University Press,|c[2012] 264 4 |c©2012 300 xx, 312 pages :|billustrations ;|c25 cm. 336 text|btxt|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 490 1 Arts and traditions of the table 504 Includes bibliographical references and index. 505 00 |gIntroduction:|tCase for science inspired by the kitchen /|rCésar Vega, Job Ubbink, and Erik van der Linden -- |tScience of a grilled cheese sandwich /|rJennifer Kimmel --|tSound appeal /|rMalcolm Povey --|tMediterranean sponge cake /|rCristina de Lorenzo and Sergio Laguarda -- |tSpherification : faux caviar and skinless ravioli / |rCésar Vega and Pere Castells --|tKonjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream /|rArielle Johnson, Kent Kirshenbaum, and Anne E. McBride --|tStretchy textures in the kitchen : insights from salep dondurma /|rTim J. Foster --|tMoussaka as an introduction to food chemistry /|rChristos Ritzoulis -- |tSticky science of Malaysian dodol /|rAlias A. Karim and Rajeev Bhat --|tPerfect cookie dough /|rAki Kamozawa and H. Alexander Talbot --|tTo bloom or not to bloom /|rAmelia Frazier and Richard Hartel --|tBacon : the slice of life / |rTimothy Knight --|tScandinavian "sushi" : the raw story /|rPia Snitkjær and Louise M. Mortensen --|tMaximizing food flavor by speeding up the Maillard reaction /|rMartin Lersch --|tLighten up : the role of gases in the culinary experience /|rMatt Golding --|tMeringue concept and its variations /|rPeter Wierenga ... [et al.] --|tWhy does cold milk foam better? : into the nature of milk foam / |rJulia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz --|tIce cream unlimited : the possibilities of ingredient pairing /|rElke Scholten and Miriam Peters -- |tEgg yolk : a library of textures /|rCésar Vega -- |tKetchup as tasty soft matter : the case of xanthan gum / |rThomas Vilgis --|tTaste and mouthfeel of soups and sauces /|rJohn R. Mitchell --|tPlaying with sound : crispy crusts /|rPaula Varela and Susana Fiszman --|tBaked Alaska and frozen Florida : on the physics of heat transfer / |rAdam Burbidge --|tOn superb crackling duck skin : an homage to Nicholas Kurti /|rChristopher Young and Nathan Myhrvold --|tSweet physics : sugar, sugar blends, and sugar glasses /|rNatalie Russ and Thomas Vilgis --|tCoffee, please, but no bitters /|rJan Groenewold and Eke Mariën -- |tTurning waste into wealth : on bones, stocks, and sauce reductions /|rJob Ubbink --|tRestructuring pig trotters : fine chemistry supporting the creative culinary process / |rJorge Ruiz and Julia Calvarro --|tInnovate : old world pizza crust with new world ingredients /|rThomas M. Tongue Jr. --|tEating is believing /|rLine Holler Mielby and Michael Bom Frøst --|tMolecular gastronomy is a scientific activity /|rHervé This --|tPleasure of eating : the integration of multiple senses /|rJuan-Carlos Arboleya ... [et al.] --|tOn the fallacy of cooking from scratch / |rCésar Vega and David J. McClements --|tScience and cooking : looking beyond the trends to apply a personal, practical approach /|rMichael Laiskonis. 650 0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/ sh85050185 650 0 Food|xComposition.|0https://id.loc.gov/authorities/ subjects/sh85050191 650 0 Cooking.|0https://id.loc.gov/authorities/subjects/ sh2010008400 650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460 650 7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/ 930485 650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 700 1 Vega, César.|0https://id.loc.gov/authorities/names/ no2004087184 700 1 Ubbink, Job.|0https://id.loc.gov/authorities/names/ n2011055138 700 1 Linden, Erik van der.|0https://id.loc.gov/authorities/ names/n2011055142 830 0 Arts and traditions of the table.|0https://id.loc.gov/ authorities/names/n2001000537 901 MARCIVE 20231220 935 572949 948 |d20181012|cLTI|tlti-aup183 948 |d20171012|cLTI|tlti-aup173 948 |d20161019|clti|tlti-aup163 994 C0|bRID
|