The Kitchen as Laboratory: Reflections on the Science of Food and cooking
- ISBN-10
- 0231153449
- ISBN-13
- 9780231153447
- Category
- Cooking
- Pages
- 338
- Language
- English
- Published
- 2012-01-24
- Publisher
- Columbia University Press
- Authors
- Cesar Vega, Job Ubbink, Erik van der Linden
Description
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.
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Other editions
-
- 2013-08-13
- 338 pages
- Paperback
- Columbia University Press
-
- 2012-01-31
- 337 pages
- Ebook
- Columbia University Press
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