Coverart for item
The Resource The kitchen as laboratory : reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten

The kitchen as laboratory : reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten

Label
The kitchen as laboratory : reflections on the science of food and cooking
Title
The kitchen as laboratory
Title remainder
reflections on the science of food and cooking
Statement of responsibility
edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
Contributor
Subject
Language
eng
Member of
Cataloging source
DLC
Dewey number
664/.07
Illustrations
illustrations
Index
index present
LC call number
TX541
LC item number
.K55 2012
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Vega, César
  • Ubbink, Job
  • Linden, Erik van der
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food
  • Food
  • Cooking
Label
The kitchen as laboratory : reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cristina de Lorenzo and Sergio Laguarda
  • Spherification : faux caviar and skinless ravioli
  • César Vega and Pere Castells
  • Konjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream
  • Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride
  • Stretchy textures in the kitchen : insights from salep dondurma
  • Tim J. Foster
  • Moussaka as an introduction to food chemistry
  • Christos Ritzoulis
  • Sticky science of Malaysian dodol
  • Introduction:
  • Alias A. Karim and Rajeev Bhat
  • Perfect cookie dough
  • Aki Kamozawa and H. Alexander Talbot
  • To bloom or not to bloom
  • Amelia Frazier and Richard Hartel
  • Bacon : the slice of life
  • Timothy Knight
  • Scandinavian "sushi" : the raw story
  • Pia Snitkjær and Louise M. Mortensen
  • Maximizing food flavor by speeding up the Maillard reaction
  • Case for science inspired by the kitchen
  • Martin Lersch
  • Lighten up : the role of gases in the culinary experience
  • Matt Golding
  • Meringue concept and its variations
  • Peter Wierenga ... [et al.]
  • Why does cold milk foam better? : into the nature of milk foam
  • Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz
  • Ice cream unlimited : the possibilities of ingredient pairing
  • Elke Scholten and Miriam Peters
  • Egg yolk : a library of textures
  • César Vega, Job Ubbink, and Erik van der Linden
  • César Vega
  • Ketchup as tasty soft matter : the case of xanthan gum
  • Thomas Vilgis
  • Taste and mouthfeel of soups and sauces
  • John R. Mitchell
  • Playing with sound : crispy crusts
  • Paula Varela and Susana Fiszman
  • Baked Alaska and frozen Florida : on the physics of heat transfer
  • Adam Burbidge
  • On superb crackling duck skin : an homage to Nicholas Kurti
  • Science of a grilled cheese sandwich
  • Christopher Young and Nathan Myhrvold
  • Sweet physics : sugar, sugar blends, and sugar glasses
  • Natalie Russ and Thomas Vilgis
  • Coffee, please, but no bitters
  • Jan Groenewold and Eke Mariën
  • Turning waste into wealth : on bones, stocks, and sauce reductions
  • Job Ubbink
  • Restructuring pig trotters : fine chemistry supporting the creative culinary process
  • Jorge Ruiz and Julia Calvarro
  • Innovate : old world pizza crust with new world ingredients
  • Jennifer Kimmel
  • Thomas M. Tongue Jr.
  • Eating is believing
  • Line Holler Mielby and Michael Bom Frøst
  • Molecular gastronomy is a scientific activity
  • Hervé This
  • Pleasure of eating : the integration of multiple senses
  • Juan-Carlos Arboleya ... [et al.]
  • On the fallacy of cooking from scratch
  • César Vega and David J. McClements
  • Science and cooking : looking beyond the trends to apply a personal, practical approach
  • Sound appeal
  • Michael Laiskonis
  • Malcolm Povey
  • Mediterranean sponge cake
Dimensions
25 cm.
Extent
xx, 312 pages
Isbn
9780231153447
Isbn Type
(cloth : acid-free paper)
Lccn
2011029237
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • ocn730413700
  • (OCoLC)730413700
Label
The kitchen as laboratory : reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cristina de Lorenzo and Sergio Laguarda
  • Spherification : faux caviar and skinless ravioli
  • César Vega and Pere Castells
  • Konjac dondurma : designing a sustainable and stretchable "fox testicle" ice cream
  • Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride
  • Stretchy textures in the kitchen : insights from salep dondurma
  • Tim J. Foster
  • Moussaka as an introduction to food chemistry
  • Christos Ritzoulis
  • Sticky science of Malaysian dodol
  • Introduction:
  • Alias A. Karim and Rajeev Bhat
  • Perfect cookie dough
  • Aki Kamozawa and H. Alexander Talbot
  • To bloom or not to bloom
  • Amelia Frazier and Richard Hartel
  • Bacon : the slice of life
  • Timothy Knight
  • Scandinavian "sushi" : the raw story
  • Pia Snitkjær and Louise M. Mortensen
  • Maximizing food flavor by speeding up the Maillard reaction
  • Case for science inspired by the kitchen
  • Martin Lersch
  • Lighten up : the role of gases in the culinary experience
  • Matt Golding
  • Meringue concept and its variations
  • Peter Wierenga ... [et al.]
  • Why does cold milk foam better? : into the nature of milk foam
  • Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz
  • Ice cream unlimited : the possibilities of ingredient pairing
  • Elke Scholten and Miriam Peters
  • Egg yolk : a library of textures
  • César Vega, Job Ubbink, and Erik van der Linden
  • César Vega
  • Ketchup as tasty soft matter : the case of xanthan gum
  • Thomas Vilgis
  • Taste and mouthfeel of soups and sauces
  • John R. Mitchell
  • Playing with sound : crispy crusts
  • Paula Varela and Susana Fiszman
  • Baked Alaska and frozen Florida : on the physics of heat transfer
  • Adam Burbidge
  • On superb crackling duck skin : an homage to Nicholas Kurti
  • Science of a grilled cheese sandwich
  • Christopher Young and Nathan Myhrvold
  • Sweet physics : sugar, sugar blends, and sugar glasses
  • Natalie Russ and Thomas Vilgis
  • Coffee, please, but no bitters
  • Jan Groenewold and Eke Mariën
  • Turning waste into wealth : on bones, stocks, and sauce reductions
  • Job Ubbink
  • Restructuring pig trotters : fine chemistry supporting the creative culinary process
  • Jorge Ruiz and Julia Calvarro
  • Innovate : old world pizza crust with new world ingredients
  • Jennifer Kimmel
  • Thomas M. Tongue Jr.
  • Eating is believing
  • Line Holler Mielby and Michael Bom Frøst
  • Molecular gastronomy is a scientific activity
  • Hervé This
  • Pleasure of eating : the integration of multiple senses
  • Juan-Carlos Arboleya ... [et al.]
  • On the fallacy of cooking from scratch
  • César Vega and David J. McClements
  • Science and cooking : looking beyond the trends to apply a personal, practical approach
  • Sound appeal
  • Michael Laiskonis
  • Malcolm Povey
  • Mediterranean sponge cake
Dimensions
25 cm.
Extent
xx, 312 pages
Isbn
9780231153447
Isbn Type
(cloth : acid-free paper)
Lccn
2011029237
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • ocn730413700
  • (OCoLC)730413700

Library Locations

    • Vancouver Public Library - Central BranchBorrow it
      350 West Georgia Street, Vancouver, BC, V6B 6B1, CA
      49.280188 -123.114755
    • Firehall Branch Vancouver Public LibraryBorrow it
      1455 West 10th Ave., Vancouver, BC, V6H 1J8, CA
      49.262767 -123.137415
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