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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 C Vega
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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
C Vega
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
336 pages, 67 halftones, 11 tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | January 31, 2012 |
| ISBN13 | 9780231153447 |
| Publishers | Columbia University Press |
| Pages | 336 |
| Dimensions | 156 × 235 × 25 mm · 657 g |
| Language | English |
| Editor | Ubbink, Job |
| Editor | Van Der Linden, Erik |
| Editor | Vega, Cesar |
