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

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and coo...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Other Authors:	Vega, César, Ubbink, Job, Linden, Erik van der
Format:	eBook
Language:	English
Published:	New York : Columbia University Press, ©2012.
Series:	Arts and traditions of the table.
Subjects:	Food > Analysis. Food > Composition. Cooking.