The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Book Overview

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,...

• Format: Hardcover
• Language: English
• ISBN: 0231153449
• ISBN13: 9780231153447
• Release Date: January 2012
• Publisher: Columbia University Press
• Length: 336 Pages
• Weight: 1.70 lbs.
• Dimensions: 1.2" x 6.6" x 9.4"
• Grade Range: Postsecondary and higher