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Kitchen as Laboratory Reflections on the Science of Food and Co Cesar The Vega Cesar & Ubbink Job & van der Linden Erik

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Kitchen as Laboratory Reflections on the Science of Food and Cooking by Cesar Vega, Job Ubbink, Erik van der Linden 9780231526920 023152692X

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Product details:

  • ISBN 10: 023152692X
  • ISBN 13: 9780231526920
  • Author: Cesar Vega, Job Ubbink, Erik van der Linden
“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of 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. 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. “Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

Table contents:

Part 1. The Science of a Grilled Cheese Sandwich
Part 2. Sound Appeal
Part 3. Mediterranean Sponge Cake
Part 4. Spherification: Vaux Caviar and Skinless Ravioli
Part 5. Konjac Dondurma: Designing a Sustainable and Stretchable “Fox Testicle” Ice Cream
Part 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma
Part 7. Moussaka as an Introduction to Food Chemistry
Part 8. The Sticky Science of Malaysian Dodol
Part 9. The Perfect Cookie Dough
Part 10. To Bloom or Not to Bloom?
Part 11. Bacon: The Slice of Life
Part 12. Scandinavian “Sushi”: The Raw Story
Part 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction
Part 14. Lighten Up! The Role of Gases in the Culinary Experience
Part 15. The Meringue Concept and Its Variations
Part 16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam
Part 17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing
Part 18. Egg Yolk: A Library of Textures
Part 19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum
Part 20. Taste and Mouthfeel of Soups and Sauces
Part 21. Playing with Sound: Crispy Crusts
Part 22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer
Part 23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti
Part 24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses
Part 25. Coffee, Please, but No Bitters
Part 26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions
Part 27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process
Part 28. Innovate: Old World Pizza Crust with New World Ingredients
Part 29. Eating Is Believing
Part 30. Molecular Gastronomy Is a Scientific Activity
Part 31. The Pleasure of Eating: The Integration of Multiple Senses
Part 32. On the Fallacy of Cooking from Scratch
Part 33. Science and Cooking: Looking Beyond the Trends to Apply a Person

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