The Kitchen as Laboratory

The Kitchen as Laboratory

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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.--DUST JACKET.have. you. ever. tried. to make a real cappuccino with espresso and steamed milk ? If you have, you probably know that getting the milk to foam properly is a precise art. In other words, creating the perfect foam for your coffee is not as easy as itanbsp;...

Title:The Kitchen as Laboratory
Author: César Vega, Job Ubbink, Erik van der Linden
Publisher:Columbia University Press - 2013-08-13

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