The kitchen as laboratory : reflections on the science of food and cooking /

Mostrar otras versiones (1)

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and coo...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Vega, César, Ubbink, Job, Linden, Erik van der
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Columbia University Press, ©2012.
Colección:Arts and traditions of the table.
Temas:
Food > Analysis.
Food > Composition.
Cooking.
Food.
Cooking
Food
Food Analysis
Aliments > Analyse.
Cuisine.
Aliments.
recipes.
food.
SCIENCE > General.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Food > Composition
Kochen
Physik
Lebensmittelchemie
Molekularküche
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

Ejemplares similares