Coverart for item
The Resource The kitchen as laboratory : reflections on the science of food and cooking, edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten, (electronic resource)

The kitchen as laboratory : reflections on the science of food and cooking, edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten, (electronic resource)

Label
The kitchen as laboratory : reflections on the science of food and cooking
Title
The kitchen as laboratory
Title remainder
reflections on the science of food and cooking
Statement of responsibility
edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
Contributor
Provider
Subject
Language
eng
Summary
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
Member of
Cataloging source
YDXCP
Illustrations
illustrations
Index
index present
LC call number
TX541
LC item number
.K55 2012
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Vega, César
  • Ubbink, Job
  • Linden, Erik van der
  • JSTOR
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food
  • Food
  • Cooking
  • SCIENCE
  • TECHNOLOGY & ENGINEERING
  • Cooking
  • Food
  • Food
Label
The kitchen as laboratory : reflections on the science of food and cooking, edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cristina de Lorenzo and Sergio Laguarda
  • Spherification : faux caviar and skinless ravioli
  • César Vega and Pere Castells
  • Konjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream
  • Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride
  • Stretchy textures in the kitchen : insights from salep dondurma
  • Tim J. Foster
  • Moussaka as an introduction to food chemistry
  • Christos Ritzoulis
  • The sticky science of Malaysian dodol
  • Introduction:
  • Alias A. Karim and Rajeev Bhat
  • The perfect cookie dough
  • Aki Kamozawa and H. Alexander Talbot
  • To bloom or not to bloom
  • Amelia Frazier and Richard Hartel
  • Bacon : the slice of life
  • Timothy Knight
  • Scandinavian "sushi" : the raw story
  • Pia Snitkjær and Louise M. Mortensen
  • Maximizing food flavor by speeding up the Maillard reaction
  • The case for science inspired by the kitchen
  • Martin Lersch
  • Lighten up : the role of gases in the culinary experience
  • Matt Golding
  • The meringue concept and its variations
  • Peter Wierenga [and others]
  • Why does cold milk foam better? : into the nature of milk foam
  • Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz
  • Ice cream unlimited : the possibilities of ingredient pairing
  • Elke Scholten and Miriam Peters
  • Egg yolk : a library of textures
  • César Vega, Job Ubbink, and Erik van der Linden
  • César Vega
  • Ketchup as tasty soft matter : the case of xanthan gum
  • Thomas Vilgis
  • Taste and mouthfeel of soups and sauces
  • John R. Mitchell
  • Playing with sound : crispy crusts
  • Paula Varela and Susana Fiszman
  • Baked Alaska and frozen Florida : on the physics of heat transfer
  • Adam Burbidge
  • On superb crackling duck skin : an homage to Nicholas Kurti
  • The science of a grilled cheese sandwich
  • Christopher Young and Nathan Myhrvold
  • Sweet physics : sugar, sugar blends, and sugar glasses
  • Natalie Russ and Thomas Vilgis
  • Coffee, please, but no bitters
  • Jan Groenewold and Eke Mariën
  • Turning waste into wealth : on bones, stocks, and sauce reductions
  • Job Ubbink
  • Restructuring pig trotters : fine chemistry supporting the creative culinary process
  • Jorge Ruiz and Julia Calvarro
  • Innovate : old world pizza crust with new world ingredients
  • Jennifer Kimmel
  • Thomas M. Tongue Jr.
  • Eating is believing
  • Line Holler Mielby and Michael Bom Frøst
  • Molecular gastronomy is a scientific activity
  • Hervé This
  • The pleasure of eating : the integration of multiple senses
  • Juan-Carlos Arboleya [and others]
  • On the fallacy of cooking from scratch
  • César Vega and David J. McClements
  • Science and cooking : looking beyond the trends to apply a personal, practical approach
  • Sound appeal
  • Michael Laiskonis
  • Malcolm Povey
  • Mediterranean sponge cake
Dimensions
unknown
Extent
1 online resource (xx, 312 pages)
Form of item
online
Isbn
9781280599699
Isbn Type
(MyiLibrary)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations.
Specific material designation
remote
Stock number
  • 22573/cttgtn4h
  • 57E7B65C-8D74-40E7-AC72-7DC63A6728CF
System control number
  • (OCoLC)774956272
  • (OCoLC)ocn774956272
Label
The kitchen as laboratory : reflections on the science of food and cooking, edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cristina de Lorenzo and Sergio Laguarda
  • Spherification : faux caviar and skinless ravioli
  • César Vega and Pere Castells
  • Konjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream
  • Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride
  • Stretchy textures in the kitchen : insights from salep dondurma
  • Tim J. Foster
  • Moussaka as an introduction to food chemistry
  • Christos Ritzoulis
  • The sticky science of Malaysian dodol
  • Introduction:
  • Alias A. Karim and Rajeev Bhat
  • The perfect cookie dough
  • Aki Kamozawa and H. Alexander Talbot
  • To bloom or not to bloom
  • Amelia Frazier and Richard Hartel
  • Bacon : the slice of life
  • Timothy Knight
  • Scandinavian "sushi" : the raw story
  • Pia Snitkjær and Louise M. Mortensen
  • Maximizing food flavor by speeding up the Maillard reaction
  • The case for science inspired by the kitchen
  • Martin Lersch
  • Lighten up : the role of gases in the culinary experience
  • Matt Golding
  • The meringue concept and its variations
  • Peter Wierenga [and others]
  • Why does cold milk foam better? : into the nature of milk foam
  • Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz
  • Ice cream unlimited : the possibilities of ingredient pairing
  • Elke Scholten and Miriam Peters
  • Egg yolk : a library of textures
  • César Vega, Job Ubbink, and Erik van der Linden
  • César Vega
  • Ketchup as tasty soft matter : the case of xanthan gum
  • Thomas Vilgis
  • Taste and mouthfeel of soups and sauces
  • John R. Mitchell
  • Playing with sound : crispy crusts
  • Paula Varela and Susana Fiszman
  • Baked Alaska and frozen Florida : on the physics of heat transfer
  • Adam Burbidge
  • On superb crackling duck skin : an homage to Nicholas Kurti
  • The science of a grilled cheese sandwich
  • Christopher Young and Nathan Myhrvold
  • Sweet physics : sugar, sugar blends, and sugar glasses
  • Natalie Russ and Thomas Vilgis
  • Coffee, please, but no bitters
  • Jan Groenewold and Eke Mariën
  • Turning waste into wealth : on bones, stocks, and sauce reductions
  • Job Ubbink
  • Restructuring pig trotters : fine chemistry supporting the creative culinary process
  • Jorge Ruiz and Julia Calvarro
  • Innovate : old world pizza crust with new world ingredients
  • Jennifer Kimmel
  • Thomas M. Tongue Jr.
  • Eating is believing
  • Line Holler Mielby and Michael Bom Frøst
  • Molecular gastronomy is a scientific activity
  • Hervé This
  • The pleasure of eating : the integration of multiple senses
  • Juan-Carlos Arboleya [and others]
  • On the fallacy of cooking from scratch
  • César Vega and David J. McClements
  • Science and cooking : looking beyond the trends to apply a personal, practical approach
  • Sound appeal
  • Michael Laiskonis
  • Malcolm Povey
  • Mediterranean sponge cake
Dimensions
unknown
Extent
1 online resource (xx, 312 pages)
Form of item
online
Isbn
9781280599699
Isbn Type
(MyiLibrary)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations.
Specific material designation
remote
Stock number
  • 22573/cttgtn4h
  • 57E7B65C-8D74-40E7-AC72-7DC63A6728CF
System control number
  • (OCoLC)774956272
  • (OCoLC)ocn774956272

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