The kitchen as laboratory : reflections on the science of food and cooking için kapak resmi
Başlık:
The kitchen as laboratory : reflections on the science of food and cooking
Yazar:
Vega, César.
ISBN:
9780231526920

9781280599699
Yayın Bilgileri:
New York : Columbia University Press, ©2012.
Fiziksel Tanımlama:
1 online resource (xx, 312 pages) : illustrations.
Seri:
Arts and traditions of the table

Arts and traditions of the table.
Özet:
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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