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

Valutazione media 3,93
( su 89 valutazioni fornite da GoodReads )
 
9780231153447: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Vega, Cesar
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 2
Da
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Hardcover. Condizione libro: New. Codice libro della libreria 2639812

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 17,29
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,69
In U.S.A.
Destinazione, tempi e costi

2.

Eric Maskin
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Quantità: 1
Da
Books_Universe
(Sugarland, TX, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Codice libro della libreria 0231153449-RMX

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 21,08
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

3.

Cesar Vega
Editore: Columbia University Press (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Quantità: 3
Da
PBShop
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2012. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780231153447

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 17,70
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,69
In U.S.A.
Destinazione, tempi e costi

4.

Aki Kamozawa
Editore: Columbia University Press (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 6
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2012. Hardcover. Condizione libro: New. Codice libro della libreria 0231153449

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,64
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,77
In U.S.A.
Destinazione, tempi e costi

5.

Aki Kamozawa
Editore: Columbia University Press
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 3
Da
Movie Mars
(Indian Trail, NC, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press. Hardcover. Condizione libro: New. 0231153449 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 15093424

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,63
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,69
In U.S.A.
Destinazione, tempi e costi

6.

Aki Kamozawa
Editore: Columbia University Press, United States (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 1
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2012. Hardback. Condizione libro: New. 236 x 152 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAS9780231153447

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,44
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

Aki Kamozawa
Editore: Columbia University Press, United States (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 1
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2012. Hardback. Condizione libro: New. 236 x 152 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAS9780231153447

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,51
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

Aki Kamozawa
Editore: Columbia University Press
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 7
Da
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press. Hardcover. Condizione libro: New. Hardcover. 336 pages. Dimensions: 9.3in. x 6.0in. x 1.1in.Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct foods 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 eaters background and dining atmosphere and the importance of a chefs 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 professionals passion for playing with food. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Codice libro della libreria 9780231153447

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 21,45
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,66
In U.S.A.
Destinazione, tempi e costi

9.

Vega, Cesar, Van Der Linden, Erik, Ubbink, Job
Editore: Columbia University Press (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 1
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2012. Condizione libro: New. 2012. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . . . Codice libro della libreria V9780231153447

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 25,14
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Irlanda a: U.S.A.
Destinazione, tempi e costi

10.

Aki Kamozawa
Editore: Columbia University Press (2012)
ISBN 10: 0231153449 ISBN 13: 9780231153447
Nuovi Rilegato Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2012. Hardcover. Condizione libro: New. book. Codice libro della libreria 0231153449

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 26,25
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro