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Title The kitchen as laboratory : 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.


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Description 1 online resource (xx, 312 pages) : illustrations
text file PDF rda
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.
The essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and a dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.--DUST JACKET.
Subject Food -- Analysis.
Food -- Composition.
SCIENCE -- General.
Cooking. (OCoLC)fst01754966
Food -- Analysis. (OCoLC)fst00930460
Food -- Composition. (OCoLC)fst00930485
Genre/Form Electronic books.
Added Author Vega, César.
Ubbink, Job.
Linden, Erik van der.
Other Form: Print version: 9780231153447 0231153449 (DLC) 2011029237 (OCoLC)730413700
ISBN 023152692X (electronic bk.)
9780231526920 (electronic bk.)
9781280599699 (MyiLibrary)
1280599693 (MyiLibrary)
Standard No. 10.7312/vega15344 doi
Music No. EB00662672 Recorded Books
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