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The kitchen as laboratory : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
| The kitchen as laboratory : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten |
| Autore | Vega César |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2012 |
| Descrizione fisica | 1 online resource (337 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
VegaCésar
UbbinkJob LindenErik van der |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Food - Analysis
Food - Composition Cooking |
| ISBN |
9786613629531
9781280599699 1280599693 9780231526920 023152692X |
| Classificazione | VB 2000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index |
| Record Nr. | UNINA-9910970841503321 |
Vega César
|
||
| New York, : Columbia University Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
| The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2012 |
| Descrizione fisica | 1 online resource (337 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
VegaCésar
UbbinkJob LindenErik van der |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Food - Analysis
Food - Composition Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-59969-3
9786613629531 0-231-52692-X |
| Classificazione | VB 2000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index |
| Record Nr. | UNINA-9910457290003321 |
| New York, : Columbia University Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
| The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2012 |
| Descrizione fisica | 1 online resource (337 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
VegaCésar
UbbinkJob LindenErik van der |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Food - Analysis
Food - Composition Cooking |
| ISBN |
1-280-59969-3
9786613629531 0-231-52692-X |
| Classificazione | VB 2000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index |
| Record Nr. | UNINA-9910779075703321 |
| New York, : Columbia University Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||