Description: About this Item The item is a book Paperback The Title is The Kitchen as Laboratory : Reflections on the Science of Food and Cooking Condition New Other Comments Pages Count - 336. Category - Cooking Product Description - 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. We Use Stock Images Because we have over 2 million items for sale we have to use stock images, this listing does not include the actual image of the item for sale. The purchase of this specific item is made with the understanding that the image shown in this listing is a stock image and not the actual item for sale. For example: some of our stock images include stickers, labels, price tags, hyper stickers, obi's, promotional messages, signatures and or writing which may not be available in the actual item. When possible we will add details of the items we are selling to help buyers know what is included in the item for sale. The details are provided automatically from our central master database and can sometimes be wrong. Books are released in many editions and variations, such as standard edition, re-issue, not for sale, promotional, special edition, limited edition, and many other editions and versions. The Book you receive could be any of these editions or variations. If you are looking for a specific edition or version please contact us to verify what we are selling. Gift IdeasThis is a great Christmas gift idea. Hours of ServiceWe have many warehouses, some of the warehouses process orders seven days a week, but the Administration Support Staff are located at a head office location, outside of the warehouses, and typically work only Monday to Friday. Location ID 9000z iHaveit SKU ID 167263014
Price: 39.37 USD
Location: US
End Time: 2025-01-21T10:50:28.000Z
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Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Fiction/Non-Fiction: Non-Fiction
Genre/Subject: Cooking
Brand: Cesar Vega
Weight: 0.64
Style: NA
Title: The Kitchen as Laboratory Reflections on the Science of Food an
Release Title: The Kitchen as Laboratory Reflections on the Science of Food an
Record Grading: New
Sleeve Grading: New
Platform: NA
Size: NA
Film/TV Title: The Kitchen as Laboratory Reflections on the Science of Food a
Colour: NA
Material: NA
Department: NA
Movie/TV Title: The Kitchen as Laboratory Reflections on the Science of Food a
UPC: 9780231153454
EAN: 9780231153454
ISBN: 9780231153454
Main Stone: NA
Metal Purity: NA
Metal: NA
Connectivity: NA
Model: NA
Number of Pages: 336 Pages
Language: English
Publication Name: Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Publisher: Columbia University Press
Publication Year: 2013
Subject: Food Science, General, Courses & Dishes / General, Essays & Narratives
Item Height: 0.8 in
Item Weight: 18.9 Oz
Type: Textbook
Author: Job UBBINK
Item Length: 6 in
Subject Area: Cooking, Technology & Engineering
Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Item Width: 9.2 in
Format: Trade Paperback
