LEADER 01743nam 2200361Ia 450 001 996397534003316 005 20200824132027.0 035 $a(CKB)4940000000060345 035 $a(EEBO)2248564348 035 $a(OCoLC)ocm21475284_179298e 035 $a(OCoLC)21475284_179298 035 $a(EXLCZ)994940000000060345 100 $a19900503d1583 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe second part of the Demoniacke vvorlde, or worlde possessed with diuels$b[electronic resource] $econteining three dialogues, 1. Of familiar diuels, 2. Of lunaticke diuels, 3. Of the coniuring of diuels /$ftranslated out of French into English by T.S. .. 210 $aImprinted at London $cFor Iohn Perin, and are to bee solde in Paules churchyard, at the signe of the Angel$d1583 215 $a[141] p 300 $aA translation by Thomas Stocker of the second part of "Le monde a? l'empire et le monde demoniacle fait par dialogues", by Pierre Viret--Cf. NUC pre-1956 imprints. Contains the fourth, fifth and sixth dialogues. 300 $aSignatures: A-H? I? (I5 printed H5). 300 $aImperfect: pages cropped with slight loss of print; copy at reel 1737:15b lacks signature I5. 300 $aBound and filmed following STC 24785 at reel 1737:15b. 300 $aReproduction of originals in Huntington Library and British Library. 330 $aeebo-0216 606 $aDemonology 615 0$aDemonology. 700 $aViret$b Pierre$f1511-1571.$0154391 701 $aStocker$b Thomas$ffl. 1569-1592.$01007066 801 0$bEBL 906 $aBOOK 912 $a996397534003316 996 $aThe second part of the Demoniacke vvorlde, or worlde possessed with diuels$92347242 997 $aUNISA LEADER 07067nam 2200745 a 450 001 9910457290003321 005 20200520144314.0 010 $a1-280-59969-3 010 $a9786613629531 010 $a0-231-52692-X 024 7 $a10.7312/vega15344 035 $a(CKB)2550000000086839 035 $a(EBL)909375 035 $a(OCoLC)818856678 035 $a(SSID)ssj0000599415 035 $a(PQKBManifestationID)11384992 035 $a(PQKBTitleCode)TC0000599415 035 $a(PQKBWorkID)10596003 035 $a(PQKB)11108952 035 $a(StDuBDS)EDZ0000340775 035 $a(MiAaPQ)EBC909375 035 $a(DE-B1597)459410 035 $a(OCoLC)774956272 035 $a(OCoLC)979586777 035 $a(DE-B1597)9780231526920 035 $a(Au-PeEL)EBL909375 035 $a(CaPaEBR)ebr10527997 035 $a(CaONFJC)MIL362953 035 $a(EXLCZ)992550000000086839 100 $a20110815d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe kitchen as laboratory$b[electronic resource] $ereflections on the science of food and cooking /$fedited by Ce?sar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten 210 $aNew York $cColumbia University Press$d2012 215 $a1 online resource (337 p.) 225 1 $aArts and traditions of the table : perspectives on culinary history 300 $aDescription based upon print version of record. 311 $a0-231-15345-7 311 $a0-231-15344-9 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tForeword / $rSteingarten, Jeffrey -- $tAcknowledgments -- $tIntroduction. The Case for Science Inspired by the Kitchen / $rVega, César / Ubbink, Job / Linden, Erik van der -- $tOne. The Science of a Grilled Cheese Sandwich / $rKimmel, Jennifer -- $tTwo. Sound Appeal / $rPovey, Malcolm -- $tThree. Mediterranean Sponge Cake / $rLorenzo, Cristina de / Laguarda, Sergio -- $tFour. Spherification. Faux Caviar and Skinless Ravioli / $rVega, César / Castells, Pere -- $tFive. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / $rJohnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- $tSix. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / $rFoster, Tim J. -- $tSeven. Moussaka as an Introduction to Food Chemistry / $rRitzoulis, Christos -- $tEight. The Sticky Science of Malaysian Dodol / $rKarim, Alias A. / Bhat, Rajeev -- $tNine. The Perfect Cookie Dough / $rKamozawa, Aki / Talbot, H. Alexander -- $tTen. To Bloom or Not to Bloom? / $rFrazier, Amelia / Hartel, Richard -- $tEleven. Bacon. The Slice of Life / $rKnight, Timothy -- $tTwelve. Scandinavian "Sushi". The Raw Story / $rSnitkjćr, Pia / Mortensen, Louise M. -- $tThirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / $rLersch, Martin -- $tFourteen. Lighten Up! The Role of Gases in the Culinary Experience / $rGolding, Matt -- $tFifteen. The Meringue Concept and Its Variations / $rWierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- $tSixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / $rMaldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- $tSeventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / $rScholten, Elke / Peters, Miriam -- $tEighteen. Egg Yolk. A Library of Textures / $rVega, César -- $tNineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / $rVilgis, Thomas -- $tTwenty. Taste and Mouthfeel of Soups and Sauces / $rMitchell, John R. -- $tTwenty-one. Playing with Sound: Crispy Crusts / $rVarela, Paula / Fiszman, Susana -- $tTwenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / $rBurbidge, Adam -- $tTwenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / $rYoung, Christopher / Myhrvold, Nathan -- $tTwenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / $rRuss, Natalie / Vilgis, Thomas -- $tTwenty-five. Coffee, Please, but No Bitters / $rGroenewold, Jan / Mariën, Eke -- $tTwenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / $rUbbink, Job -- $tTwenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / $rRuiz, Jorge / Calvarro, Julia -- $tTwenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- $tTwenty-nine. Eating Is Believing / $rMielby, Line Holler / Frřst, Michael Bom -- $tThirty. Molecular Gastronomy Is a Scientific Activity / $rThis, Hervé -- $tThirty-one. The Pleasure of Eating: The Integration of Multiple Senses / $rArboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- $tThirty-two. On the Fallacy of Cooking from Scratch / $rVega, César / McClements, David J. -- $tThirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- $tContributors -- $tIndex 330 $aEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food. 410 0$aArts and traditions of the table. 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aCooking 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aCooking. 676 $a664/.07 686 $aVB 2000$2rvk 701 $aVega$b Ce?sar$01055676 701 $aUbbink$b Job$01055677 701 $aLinden$b Erik van der$01055678 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910457290003321 996 $aThe kitchen as laboratory$92489262 997 $aUNINA