The Kitchen as Laboratory -- New E-book and Book

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The Fascinating New World of Food and the Science of Food Explained The Kitchen as Laboratory Reflections on the Science of Food and Cooking       Edited by Cesar Vega, Job Ubbink, and Erik van der Linden Order Your Copy Now and Save 30%! We'd like to offer you 30% off orders of The Kitchen as Laboratory. To save 30%, add the book to your shopping cart, and enter code KITVE. Click on the "apply" button and your savings will be calculated. The e-book version of The Kitchen as Laboratory is available wherever e-books are sold! BACON!| The Science of a Grilled Cheese Sandwich | Better Food Through Science | Test Your Knowledge of Food and Science | Table of Contents | Visit the book's Facebook page   "Seamlessly bridges the inherent connection of the science of cooking and the art of cooking. The [editors] have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory is a thought provoking, insightful and approachable resource." - Maxime Bilet, co-author of Modernist Cuisine (Read more reviews) 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. ORDER THE BOOK     $29.95 $20.97 (with discount code KITVE) / £19.95  cloth  336 pages  67 illus.  11 Tables E-book: $23.99 For more titles in: Food Science    FOLLOW Columbia University Press:

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