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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) [Kindle Edition]

Cesar Vega , Job Ubbink , Erik van der Linden

Kindle-Preis: EUR 10,09 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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Produktbeschreibungen

Pressestimmen

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 Jose Andres, 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 12/22/2011 Refreshingly, the Kitchen conveys simple and attainable advice... Scientist 2/1/2012 Engaging, thought-provoking and accessible Yum.fi 5/15/2012 Highly recommended. Choice 6/1/2012

Kurzbeschreibung

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 cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.

From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

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Amazon.com: 4.5 von 5 Sternen  13 Rezensionen
28 von 29 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great for curious cooks! 26. März 2012
Von Skip82 - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
"The Kitchen as Laboratory..." is a compliation of dozens of science experiments done to explain WHY foods do the things they do. Each chapter is written by different culinary chemists on a different topic. Most of the chapters begin with a question, like what benefit is given when you refrigerate cookie dough before cooking it? And what causes food to brown as it's cooked (loaves of bread, onions, etc.)? What ingredients make the perfect sponge cake? Which breads and cheeses make the perfect grilled cheese sandwich? What is the chemical reaction that makes a roux sauce come together?

These questions are answered using the scientific method, but not in an intimidating way! The authors' use everyday language to explain their experiments and results. In fact, included are microscopic pictures of the air bubbles inside sponge cake, diagrams of pork belly to show where the variety of bacon comes from, tables that show the conditions that speed up or slow down the Maillard Reaction (browning), and my favorite part, each chapter comes with a recipe that you can make in order to prove the authors' findings to yourself. The book has been designed to not only teach you, but to also help you become a better cook.

Some basic background knowledge of chemistry is needed in order to understand much of this book. Topics that the reader is assumed to know are things like the difference between amino acids and carbohydrates, pH, catalysts, metric measurements, and basic atomic attraction.

This would be a good book for:
*Biology, Chemistry, Culinary teachers and/or students
*Anyone who likes to cook
*Anyone looking for a way to relate science to "the real world"
*Anyone looking for a way to relate food to the science world
*Those who like non-fiction books full of fun facts
*Anyone who wants to become a better cook
*Those who are daring and want to try new things in the kitchen (like learning to use sodium citrate and calcium chloride to make apple caviar)
8 von 8 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Interesting to read 6. April 2012
Von Diane P. Johnson - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I read a review of this book in Scientific American which is why I sought it out. I'm not a scientist, but I like reading about science that is understandable, and this book is. It is an anthology. Each chapter stands alone although occasionally there is a specific reference something in a previous chapter. It's beyond the basics, like what makes a cake rise. Rather it explains why refrigerated chocolate chip cookie dough makes better cookies. It also offers a broad range of subject, and talks about the feel of food and the sound of food, the difference between crispy & crunchy. I really enjoyed it.
4 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen great 14. Januar 2013
Von JT - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Like cooking and science...but not very good at science? This is a great book for you! While not many pictures or recipes, it provides detailed (yet fairly straight forward) description of major gastronomy issues and techniques
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Perfect for the Passionate, Curious Cook 21. Mai 2012
Von S. Heimendinger - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I wish there were more books like The Kitchen as Laboratory. The essays are tremendous in their depth and have fundamentally changed my understanding of several cooking processes, ingredients and techniques. I love how wonderfully specific and geeky each essay is, and it is written perfectly for someone with even basic scientific knowledge can undersand. I hope for a volume two!
10 von 13 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Interesting reading, but misses potential 26. Juni 2012
Von J. Melanson - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Lots of interesting modernist cuisine material. It would be better if there were fewer generalities, and more concrete examples. Each chapter has different authors, and there seems to be a lot of self-promoting material.
Worth a read, but not the best. The McGee books are a lot meatier
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