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Behind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of twenty-first-century culinary 'magic.' Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?(Robert Wolke, former Washington Post food columnist and author of What Einstein Told His Cook: Kitchen Science Explained)
The editors of The Kitchen as Laboratory provide not just intimate and fascinating anecdotal insights but also the scientific principles that inspired them. They have created a new altar for chefs and gourmands to worship: the poetry of science.(Will Goldfarb, creator of Willpowder, Experimental Cuisine Collective)
The Kitchen as Laboratory provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author. Readers are likely to come away with a lot of new ideas to use in the kitchen, as well as some recognition of the breadth of contemporary applications of science in the kitchen.(Peter Barham, author of The Science of Cooking)
The Kitchen as Laboratory is not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it's heartening to see this area of literature expanded.(Chef Wylie Dufresne, wd~50)
Nothing is more difficult to master in the world than science itself. The Kitchen as Laboratory creates a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language. It is a powerful book.(Chef José Andrés, James Beard Foundation's Outstanding Chef)
Cesar Vega, Job Ubbink, and Erik van der Linden have assembled a complete document that seamlessly bridges the inherent connection of the science of cooking and the art of cooking. They have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a thought provoking, insightful and approachable resource for professional chefs and home cooks alike.(Maxime Bilet, head chef for recipe research and development at The Cooking Lab, co-author of Modernist Cuisine)
serious and substantive anthology(Harold McGee Nature)
Refreshingly, the Kitchen conveys simple and attainable advice...(Scientist)
Engaging, thought-provoking and accessible(Yum.fi)
More than fifty international chefs, scientists, and cooks experiment with the physics and chemistry of the ideal meal.--This text refers to the Digital edition.
A thorough book, well written and explained. A scientific mind is required to fully grasp some of the concepts and terminology. Great read for those who want to know "why."Published 5 months ago by joseph vainisi
I bought it brand new. It came in perfect condition. Was just the most boring book ever ! Unless you're into chemistry ....Published 7 months ago by CELIA
I was all set to be fascinated - this ought to be the kind of book I love, from the blurbs. I love learning new things and am knowledgable about cooking so this should be... Read morePublished 14 months ago by Mary loves Murder
Excited and willing to experience all by myself! Looking, hearing and smelling everything un the kitchen. Hoping to use some ideas with my studentsPublished 20 months ago by Lorena Donoso
A clinical deconstruction about what goes into preparing food and how it can be done with the best results. Helps you make the perfect colloids while learning what a colloid is.Published on September 20, 2013 by Bailey
If you have a disorganized mind with an interest in food science, this is the book for you. The topics seem unorganized and disconnected but it is still an interesting read. Read morePublished on April 26, 2013 by Melissa Michell Barr