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Cover image for The kitchen as laboratory : reflections on the science of food and cooking
Title:
The kitchen as laboratory : reflections on the science of food and cooking
Author:
Vega, César.
ISBN:
9780231526920

9781280599699
Publication Information:
New York : Columbia University Press, ©2012.
Physical Description:
1 online resource (xx, 312 pages) : illustrations.
Series:
Arts and traditions of the table

Arts and traditions of the table.
Abstract:
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.
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