The kitchen as laboratory : reflections on the science of food and cooking
題名:
The kitchen as laboratory : reflections on the science of food and cooking
著者:
Vega, César.
Ubbink, Job.
Linden, Erik van der.
Steingarten, Jeffrey.
ISBN（國際標準書號）:
9780231153454
出版資訊:
New York : Columbia University Press, 2013.
規格:
xx, 312 p. ; 24 cm
叢書:
Arts and traditions of the table
Arts and traditions of the table.
叢書題名:
Arts and traditions of the table
Arts and traditions of the table.
一般附註:
Includes bibliographical references and index.
摘要:
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 a 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.
主題:
| Food -- Analysis. |
| Food -- Composition. |
| Cooking. |
摘要:
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 a 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.