Kitchen as laboratory

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 19.62

Rating: 4/5

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Verzending:
Uiterlijk 17 januari in huis

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.

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The Kitchen As Laboratory

Rating: 4 / 5 | Prijs: € 13.99

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 cooks pu Direct beschikbaar .. MEER INFO

Kitchen As Laboratory

Rating: 0 / 5
Prijs: 40.29 Nu voor: € 19.99

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 a Op voorraad. Voor 23:59 uur besteld, woensdag in huis .. MEER INFO

Molecular Gastronomy

Rating: 0 / 5 | Prijs: € 16.68

Challenges traditional ideas about cooking and eating this book examines and debunks a variety of time honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard boiled eggs herve this pronounced teess is an internati Op voorraad. Voor 23:59 uur besteld, dinsdag in huis .. MEER INFO

Taal: en

Bindwijze: Paperback

Oorspronkelijke releasedatum: 13 augustus 2013

Aantal pagina's: 336

Illustraties: Nee

Hoofdauteur: Cesar Vega

Hoofdredacteur: Cesar Vega

Tweede Redacteur: Job Ubbink

Co Redacteur: Erik van der Linden

Hoofduitgeverij: Columbia University Press

Extra groot lettertype: Nee

Product breedte: 165 mm

Product hoogte: 23 mm

Product lengte: 244 mm

Studieboek: Ja

Verpakking breedte: 150 mm

Verpakking hoogte: 23 mm

Verpakking lengte: 232 mm

Verpakkingsgewicht: 666 g

EAN: 9780231153454

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