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Title The kitchen as laboratory [electronic resource] : reflections on the science of food and cooking / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.

Imprint New York : Columbia University Press, ©2012.

Item Status

Description 1 online resource (xx, 312 pages) : illustrations.
Series Arts and traditions of the table
Arts and traditions of the table.
Bibliography Includes bibliographical references and index.
Contents Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm Povey -- Mediterranean sponge cake / Cristina de Lorenzo and Sergio Laguarda -- Spherification : faux caviar and skinless ravioli / César Vega and Pere Castells -- Konjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream / Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride -- Stretchy textures in the kitchen : insights from salep dondurma / Tim J. Foster -- Moussaka as an introduction to food chemistry / Christos Ritzoulis -- The sticky science of Malaysian dodol / Alias A. Karim and Rajeev Bhat -- The perfect cookie dough / Aki Kamozawa and H. Alexander Talbot -- To bloom or not to bloom / Amelia Frazier and Richard Hartel -- Bacon : the slice of life / Timothy Knight -- Scandinavian "sushi" : the raw story / Pia Snitkjær and Louise M. Mortensen -- Maximizing food flavor by speeding up the Maillard reaction / Martin Lersch -- Lighten up : the role of gases in the culinary experience / Matt Golding -- The meringue concept and its variations / Peter Wierenga [and others] -- Why does cold milk foam better? : into the nature of milk foam / Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz -- Ice cream unlimited : the possibilities of ingredient pairing / Elke Scholten and Miriam Peters -- Egg yolk : a library of textures / César Vega -- Ketchup as tasty soft matter : the case of xanthan gum / Thomas Vilgis -- Taste and mouthfeel of soups and sauces / John R. Mitchell -- Playing with sound : crispy crusts / Paula Varela and Susana Fiszman -- Baked Alaska and frozen Florida : on the physics of heat transfer / Adam Burbidge -- On superb crackling duck skin : an homage to Nicholas Kurti / Christopher Young and Nathan Myhrvold -- Sweet physics : sugar, sugar blends, and sugar glasses / Natalie Russ and Thomas Vilgis -- Coffee, please, but no bitters / Jan Groenewold and Eke Mariën -- Turning waste into wealth : on bones, stocks, and sauce reductions / Job Ubbink -- Restructuring pig trotters : fine chemistry supporting the creative culinary process / Jorge Ruiz and Julia Calvarro -- Innovate : old world pizza crust with new world ingredients / Thomas M. Tongue Jr. -- Eating is believing / Line Holler Mielby and Michael Bom Frøst -- Molecular gastronomy is a scientific activity / Hervé This -- The pleasure of eating : the integration of multiple senses / Juan-Carlos Arboleya [and others] -- On the fallacy of cooking from scratch / César Vega and David J. McClements -- Science and cooking : looking beyond the trends to apply a personal, practical approach / Michael Laiskonis.
Summary 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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Analysis.
Food -- Composition.
Cooking.
Genre/Form Electronic books.
Electronic books.
Added Author Vega, César.
Ubbink, Job.
Linden, Erik van der.
Other Form: Print version: 9780231153447 0231153449 (DLC) 2011029237
ISBN 023152692X electronic bk.
9780231526920 electronic bk.
9780231153447 (cloth : alk. paper)
0231153449 (cloth : alk. paper)
9781280599699 (MyiLibrary)
1280599693 (MyiLibrary)
Music No. EB00662672 Recorded Books