Bibliograph

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

Type

Label

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

Language

eng

Bibliography note

Includes bibliographical references and index

Index

index present

Literary Form

non fiction

Main title

The kitchen as laboratory

Nature of contents

bibliography

Oclc number

730413700

Responsibility statement

edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten

Series statement

Arts and traditions of the table

Sub title

reflections on the science of food and cooking

Summary

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

Classification