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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

Published
New York : Columbia University Press, [2012]
Copyright Date
©2012
Physical Description
xx, 312 pages : illustrations ; 25 cm.
Additional Creators
Vega, César, Ubbink, Job, and Linden, Erik van der

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Contents
Machine generated contents note: One.The Science of a Grilled Cheese Sandwich / Jennifer Kimmel -- Two.Sound Appeal / Malcolm Povey -- Three.Mediterranean Sponge Cake / Sergio Laguarda -- Four.Spherification: Faux Caviar and Skinless Ravioli / Pere Castells -- Five.Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Anne E. Mcbride -- Six.Stretchy Textures in the Kitchen: Insights from Salep Dondurma / Tim J. Foster -- Seven.Moussaka as an Introduction to Food Chemistry / Christos Ritzoulis -- Eight.The Sticky Science of Malaysian Dodol / Rajeev Bhat -- Nine.The Perfect Cookie Dough / H. Alexander Talbot -- Ten.To Bloom or Not to Bloom? / Richard Hartel -- Eleven.Bacon: The Slice of Life / Timothy Knight -- Twelve.Scandinavian "Sushi": The Raw Story / Louise M. Mortensen -- Thirteen.Maximizing Food Flavor by Speeding Up the Maillard Reaction / Martin Lersch -- Fourteen.Lighten Up! The Role of Gases in the Culinary Experience / Matt Golding -- Fifteen.The Meringue Concept and Its Variations / Jonnie Boer -- Sixteen.Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maria J. Galvez-Ruiz -- Seventeen.Ice Cream Unlimited: The Possibilities of Ingredient Pairing / Miriam Peters -- Eighteen.Egg Yolk: A Library of Textures / Cesar Vega -- Nineteen.Ketchup as Tasty Soft Matter: The Case of Xanthan Gum / Thomas Vilgis -- Twenty.Taste and Mouthfeel of Soups and Sauces / John R. Mitchell -- Twenty-One.Playing with Sound: Crispy Crusts / Susana Fiszman -- Twenty-Two.Baked Alaska and Frozen Florida: On the Physics of Heat Transfer / Adam Burbidge -- Twenty-Three.On Superb Crackling Duck Skin: An Homage to Nicholas Kurti / Nathan Myhrvold -- Twenty-Four.Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses / Thomas Vilgis -- Twenty-Five.Coffee, Please, but No Bitters / Eke Marien -- Twenty-Six.Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions / Job Ubbink -- Twenty-Seven.Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process / Julia Calvarro -- Twenty-Eight.Innovate: Old World Pizza Crust with New World Ingredients / Thomas M. Tongue Jr. -- Twenty-Nine.Eating Is Believing / Michael Bom Frøst -- Thirty.Molecular Gastronomy Is a Scientific Activity / Herve This -- Thirty-One.The Pleasure of Eating: The Integration of Multiple Senses / Andoni Luis-Aduriz -- Thirty-Two.On the Fallacy of Cooking from Scratch / David J. Mcclements -- Thirty-Three.Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach / Michael Laiskonis.
Subject(s)
ISBN
9780231153447 (cloth : alk. paper)
0231153449 (cloth : alk. paper)
9780231526920 (e-book)
023152692X (e-book)
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 7775807