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.
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve 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 Turkish ice cream, sugar glasses, and jellified beads-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 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.
| Beteiligte Person(en) | , , |
|---|---|
| Ausgabe | 1st ed. |
| Ort, Verlag, Jahr |
New York
: Columbia University Press
, 2012
|
| Umfang | 1 online resource (337 p.) Issued also in print. |
| ISBN | 1-280-59969-3 9786613629531 0-231-52692-X |
| Sprache | Englisch |
| Zusatzinfo | Description based upon print version of record. |
| Zusatzinfo | Frontmatter -- , Contents -- , Foreword / , Steingarten, Jeffrey -- , Acknowledgments -- , Introduction. The Case for Science Inspired by the Kitchen / , Vega, César / Ubbink, Job / Linden, Erik van der -- , One. The Science of a Grilled Cheese Sandwich / , Kimmel, Jennifer -- , Two. Sound Appeal / , Povey, Malcolm -- , Three. Mediterranean Sponge Cake / , Lorenzo, Cristina de / Laguarda, Sergio -- , Four. Spherification. Faux Caviar and Skinless Ravioli / , Vega, César / Castells, Pere -- , Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / , Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- , Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / , Foster, Tim J. -- , Seven. Moussaka as an Introduction to Food Chemistry / , Ritzoulis, Christos -- , Eight. The Sticky Science of Malaysian Dodol / , Karim, Alias A. / Bhat, Rajeev -- , Nine. The Perfect Cookie Dough / , Kamozawa, Aki / Talbot, H. Alexander -- , Ten. To Bloom or Not to Bloom? / , Frazier, Amelia / Hartel, Richard -- , Eleven. Bacon. The Slice of Life / , Knight, Timothy -- , Twelve. Scandinavian "Sushi". The Raw Story / , Snitkjær, Pia / Mortensen, Louise M. -- , Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / , Lersch, Martin -- , Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / , Golding, Matt -- , Fifteen. The Meringue Concept and Its Variations / , Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- , Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / , Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- , Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / , Scholten, Elke / Peters, Miriam -- , Eighteen. Egg Yolk. A Library of Textures / , Vega, César -- , Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / , Vilgis, Thomas -- , Twenty. Taste and Mouthfeel of Soups and Sauces / , Mitchell, John R. -- , Twenty-one. Playing with Sound: Crispy Crusts / , Varela, Paula / Fiszman, Susana -- , Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / , Burbidge, Adam -- , Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / , Young, Christopher / Myhrvold, Nathan -- , Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / , Russ, Natalie / Vilgis, Thomas -- , Twenty-five. Coffee, Please, but No Bitters / , Groenewold, Jan / Mariën, Eke -- , Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / , Ubbink, Job -- , Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / , Ruiz, Jorge / Calvarro, Julia -- , Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- , Twenty-nine. Eating Is Believing / , Mielby, Line Holler / Frøst, Michael Bom -- , Thirty. Molecular Gastronomy Is a Scientific Activity / , This, Hervé -- , Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / , Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- , Thirty-two. On the Fallacy of Cooking from Scratch / , Vega, César / McClements, David J. -- , Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- , Contributors -- , Index |
| Zusatzinfo | English |
| Serie/Reihe | Arts and traditions of the table. |
| Online-Zugang | https://doi.org/10.7312/vega15344 |
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