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