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LEADER 00000cam a2200757Ma 4500 
001    ocn774956272 
003    OCoLC 
005    20160527040828.7 
006    m     o  d         
007    cr |n||||||||| 
008    120202s2012    nyua    ob    001 0 eng d 
019    785776620|a818856678|a828617028|a946043523 
020    023152692X|qelectronic book 
020    9780231526920|qelectronic book 
020    |z9780231153447|q(cloth : alkaline paper) 
020    |z0231153449|q(cloth : alkaline paper) 
020    9781280599699|qMyiLibrary 
020    1280599693|qMyiLibrary 
028 01 EB00662672|bRecorded Books 
035    (OCoLC)774956272|z(OCoLC)785776620|z(OCoLC)818856678
       |z(OCoLC)828617028|z(OCoLC)946043523 
037    22573/cttgtn4h|bJSTOR 
037    57E7B65C-8D74-40E7-AC72-7DC63A6728CF|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    YDXCP|beng|epn|cYDXCP|dTEFOD|dOCLCQ|dJSTOR|dOCLCF|dIDEBK
       |dOCLCQ|dE7B|dOVV|dN$T|dOCLCQ|dEBLCP|dCDX|dDEBSZ|dTEFOD
       |dRECBK 
049    RIDW 
050  4 TX541|b.K55 2012 
072  7 SCI000000|2bisacsh 
072  7 SCI013040|2bisacsh 
072  7 CKB030000|2bisacsh 
072  7 CKB023000|2bisacsh 
072  7 CKB101000|2bisacsh 
072  7 TEC|x012000|2bisacsh 
082 04 664/.07|223 
090    TX541|b.K55 2012 
245 04 The kitchen as laboratory :|breflections on the science of
       food and cooking /|cedited by Cesar 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    1 online resource (xx, 312 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
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 [and others] --|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 
       [and others] --|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. 
520    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. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
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 
655  0 Electronic books. 
655  4 Electronic books. 
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 
776 08 |iPrint version:|z9780231153447|z0231153449|w(DLC)  
       2011029237 
830  0 Arts and traditions of the table.|0https://id.loc.gov/
       authorities/names/n2001000537 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=944971|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID