The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Paperback
Choose Option
Paperback
Hardcover
Pay over time for orders over $35.00 with
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
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...
César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. 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...Contributor(s)
César Vega (Editor), Job Ubbink (Editor), Erik Van Der Linden (Editor)
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.