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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 
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