The Kitchen as Laboratory : Reflections on the Science of Food and Cooking (9780231153447)

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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.

Product details

• Format Hardback | 336 pages
• Dimensions 156 x 235 x 30.48mm | 785g
• Publication date 31 Jan 2012
• Publisher Columbia University Press
• Publication City/Country New York, United States
• Language English
• Edition Statement New
• Illustrations note 67 halftones, 11 tables
• ISBN10 0231153449
• ISBN13 9780231153447
• Bestsellers rank 275,435

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