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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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Nadine Gordimer
Paperback
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R398
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Discovery Miles 3 300
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