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Original Essays | September 18, 2014

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On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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    The High Divide

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10 Local Warehouse Cooking and Food- General
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Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary H)

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) Cover

 

Synopses & Reviews

Publisher Comments:

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 that answer specific desires, serving up an original encounter with gastronomic practice.

From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on science-assisted cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

Product Details

ISBN:
9780231153447
Author:
Vega, Cesar
Publisher:
Columbia University Press
Author:
Vega Morales, Cesar
Subject:
Chemistry - Organic
Subject:
Cooking and Food-General
Publication Date:
20120131
Binding:
HARDCOVER
Language:
English

Related Subjects

» Cooking and Food » Food Writing » Gastronomic Literature
» Cooking and Food » General
» Cooking and Food » Methods » Miscellaneous Methods
» Cooking and Food » Professional and Quantity » General
» Cooking and Food » Reference and Etiquette » General
» Cooking and Food » Reference and Etiquette » Historical Food and Cooking
» Featured Titles » General
» Reference » Science Reference » General
» Reference » Science Reference » Technology
» Science and Mathematics » Chemistry » General
» Science and Mathematics » Chemistry » Organic
» Science and Mathematics » Featured Titles in Tech » New Arrivals
» Science and Mathematics » Popular Science » Essays

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) New Hardcover
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