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Title 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.
Publication Info New York : Columbia University Press, ©2012.


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Descript 1 online resource (xx, 312 pages) : illustrations.
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Contents Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm Povey -- Mediterranean sponge cake / 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 / 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 / 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 -- 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 / 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 / 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 / Michael Laiskonis.
Note Unlimited number of concurrent users. UkHlHU
ISBN 023152692X electronic bk.
9780231526920 electronic bk.
9781280599699 (MyiLibrary)
1280599693 (MyiLibrary)
Other # EB00662672 Recorded Books
 Click on the terms below to find similar items in the catalogue
Series Arts and traditions of the table
Arts and traditions of the table.
Subject Food -- Analysis.
Food -- Composition.
Cooking.
Alt author Vega, César.
Ubbink, Job.
Linden, Erik van der.
Descript 1 online resource (xx, 312 pages) : illustrations.
Content text txt
Media computer c
Carrier online resource cr
Contents Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm Povey -- Mediterranean sponge cake / 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 / 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 / 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 -- 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 / 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 / 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 / Michael Laiskonis.
Note Unlimited number of concurrent users. UkHlHU
ISBN 023152692X electronic bk.
9780231526920 electronic bk.
9781280599699 (MyiLibrary)
1280599693 (MyiLibrary)
Other # EB00662672 Recorded Books
Series Arts and traditions of the table
Arts and traditions of the table.
Subject Food -- Analysis.
Food -- Composition.
Cooking.
Alt author Vega, César.
Ubbink, Job.
Linden, Erik van der.

Subject Food -- Analysis.
Food -- Composition.
Cooking.
Descript 1 online resource (xx, 312 pages) : illustrations.
Content text txt
Media computer c
Carrier online resource cr
Contents Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm Povey -- Mediterranean sponge cake / 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 / 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 / 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 -- 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 / 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 / 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 / Michael Laiskonis.
Note Unlimited number of concurrent users. UkHlHU
Alt author Vega, César.
Ubbink, Job.
Linden, Erik van der.
ISBN 023152692X electronic bk.
9780231526920 electronic bk.
9781280599699 (MyiLibrary)
1280599693 (MyiLibrary)
Other # EB00662672 Recorded Books
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