The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.

Format:

Book

Author/Creator:

Vega, César.

Contributor:

Vega, César.

Ubbink, Job.

Linden, Erik van der.

Series:

Arts and traditions of the table.

Arts and traditions of the table : perspectives on culinary history

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food--Composition.

Cooking.

Physical Description:

1 online resource (337 p.)

Edition:

1st ed.

Place of Publication:

New York : Columbia University Press, 2012.

Language Note:

English

Summary:

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.

Contents:

Frontmatter

Contents

Foreword / Steingarten, Jeffrey

Acknowledgments

Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der

One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer

Two. Sound Appeal / Povey, Malcolm

Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio

Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere

Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E.

Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J.

Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos

Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev

Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander

Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard

Eleven. Bacon. The Slice of Life / Knight, Timothy

Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M.

Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin

Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt

Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie

Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J.

Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam

Eighteen. Egg Yolk. A Library of Textures / Vega, César

Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas

Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R.

Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana

Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam

Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan

Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas

Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke

Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job

Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia

Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients

Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom

Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé

Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni

Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J.

Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach

Contributors

Index

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786613629531

9781280599699

1280599693

9780231526920

023152692X

OCLC:

818856678