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

Imprint New York : Columbia University Press, c2012.

Item Status

Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX541 .K55 2012    Available  ---
Description xx, 312 p. : ill. ; 25 cm.
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 ... [et al.] -- 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 ... [et al.] -- 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.
Subject Food -- Analysis.
Food -- Composition.
Added Author Vega, César.
Ubbink, Job.
Linden, Erik van der.
ISBN 9780231153447 (cloth : acid-free paper)
0231153449 (cloth : acid-free paper)
9780231526920 (e-book)
023152692X (e-book)