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The Kitchen as Laboratory

  • Kartonierter Einband
  • 336 Seiten
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Informationen zum Autor César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager... Weiterlesen
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Beschreibung

Informationen zum Autor César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking! and he regularly teaches seminars on the relation between science and cooking. Job Ubbink is a senior consultant at Food Concept and Physical Design in Flüh! Switzerland. Trained as a physical chemist and biophysicist. Along with his research on food material science and food biophysics! he is a passionate cook devoted to developing sustainable food practices and culture. Erik van der Linden is professor of physics and physical chemistry of foods at Wageningen University. From 1991 to 1997! he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University! where he focused on the stability of oil in water emulsions. Klappentext A series of essays from prominent voices in the culinary field on the science of food and cooking. Inhaltsverzeichnis AcknowledgmentsIntroduction: The Case for Science Inspired by the Kitchen! by Cesar Vega! Job Ubbink! and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich! by Jennifer Kimmel2. Sound Appeal! by Malcolm Povey3. Mediterranean Sponge Cake! by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli! by Cesar Vega and Pere Castells5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream! by Arielle Johnson! Kent Kirshenbaum! and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma! by Tim J. Foster7. Moussaka as an Introduction to Food Chemistry! by Christos Ritzoulis8. The Sticky Science of Malaysian Dodol! by Alias A. Karim and Rajeev Bhat9. The Perfect Cookie Dough! by Aki Kamozawa and H. Alexander Talbot10. To Bloom or Not to Bloom! by Amelia Frazier and Richard Hartel11. Bacon: The Slice of Life! by Timothy Knight12. Scandinavian "Sushi": The Raw Story! by Pia Snitkjaer and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction! by Martin Lersch14. Lighten Up! The Role of Gases in the Culinary Experience! by Matt Golding15. The Meringue Concept and Its Variations! by Peter Wierenga! Helen Hofstede! Erik van der Linden! Sidney Schutte! and Jonnie Boer16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam! by Julia Maldonado-Valderrama! Peter J. Wilde! and Maria J. Galvez-Ruiz17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing! by Elke Scholten and Miriam Peters18. Egg Yolk: A Library of Textures! by Cesar Vega19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum! by Thomas Vilgis20. Taste and Mouthfeel of Soups and Sauces! by John R. Mitchell21. Playing with Sound: Crispy Crusts! by Paula Varela and Susana Fiszman22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer! by Adam Burbidge23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti! by Christopher Young and Nathan Myhrvold24. Sweet Physics: Sugar! Sugar Blends! and Sugar Glasses! by Natalie Russ and Thomas Vilgis25. Coffee! Please! but No Bitters! by Jan Groenewold and Eke Marien26. Turning Waste into Wealth: On Bones! Stocks! and Sauce Reductions! by Job Ubbink27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process! by Jorge Ruiz and Julia Calvarro28. Innovate: Old World Pizza Crust with New World Ingredients! by Thomas M. Tongue Jr.29. Eating Is Believing! by Line Holler Mielby and Michael Bom Frost30. Molecular Gastronomy Is a Scientific Activity! by Herve This31. The Pleasure of Eating: The Integration of Multiple Senses! by Juan-Carlos Arboleya! Daniel Lasa! Oswaldo Oliva! Javier Vergara! and Andoni Luis-Aduriz32. On th...

Klappentext

A series of essays from prominent voices in the culinary field on the science of food and cooking.



Inhalt

AcknowledgmentsIntroduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich, by Jennifer Kimmel2. Sound Appeal, by Malcolm Povey3. Mediterranean Sponge Cake, by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli, by Cesar Vega and Pere Castells5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream, by Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma, by Tim J. Foster7. Moussaka as an Introduction to Food Chemistry, by Christos Ritzoulis8. The Sticky Science of Malaysian Dodol, by Alias A. Karim and Rajeev Bhat9. The Perfect Cookie Dough, by Aki Kamozawa and H. Alexander Talbot10. To Bloom or Not to Bloom, by Amelia Frazier and Richard Hartel11. Bacon: The Slice of Life, by Timothy Knight12. Scandinavian "Sushi": The Raw Story, by Pia Snitkjaer and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction, by Martin Lersch14. Lighten Up! The Role of Gases in the Culinary Experience, by Matt Golding15. The Meringue Concept and Its Variations, by Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam, by Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing, by Elke Scholten and Miriam Peters18. Egg Yolk: A Library of Textures, by Cesar Vega19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum, by Thomas Vilgis20. Taste and Mouthfeel of Soups and Sauces, by John R. Mitchell21. Playing with Sound: Crispy Crusts, by Paula Varela and Susana Fiszman22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer, by Adam Burbidge23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti, by Christopher Young and Nathan Myhrvold24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses, by Natalie Russ and Thomas Vilgis25. Coffee, Please, but No Bitters, by Jan Groenewold and Eke Marien26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions, by Job Ubbink27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process, by Jorge Ruiz and Julia Calvarro28. Innovate: Old World Pizza Crust with New World Ingredients, by Thomas M. Tongue Jr.29. Eating Is Believing, by Line Holler Mielby and Michael Bom Frost30. Molecular Gastronomy Is a Scientific Activity, by Herve This31. The Pleasure of Eating: The Integration of Multiple Senses, by Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz32. On the Fallacy of Cooking from Scratch, by Cesar Vega and David J. McClements33. Science and Cooking: Looking Beyond the Trends a Personal, Practical Approach, by Michael LaiskonisContributorsIndex

Produktinformationen

Titel: The Kitchen as Laboratory
Untertitel: Reflections on the Science of Food and Cooking
Autor:
EAN: 9780231153454
ISBN: 978-0-231-15345-4
Format: Kartonierter Einband
Herausgeber: Columbia University Press
Genre: Essen & Trinken
Anzahl Seiten: 336
Gewicht: 657g
Größe: H233mm x B154mm x T22mm
Jahr: 2013