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BWB REMEMBERS THE BOOKS OF OUR CHILDHOOD (3 OF 3)

The third and final part in our Children’s Book Week series on the books that BWB employees remember from their childhood. Don’t forget...

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

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The Kitchen as Laboratory (Arts and Traditions of the Table: Perspectives on Culinary History)

Reflections on the Science of Food and Cooking

by Erik Van Der Linden , Cesar Vega , Job Ubbink , Erik Van Der Linden

Hardcover

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About the Book

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.

Product Details

Media: Hardcover Book, 336 pages

Series: Arts and Traditions of the Table: Perspectives on Culinary History

Publisher: Columbia University Press

Language: English

ISBN-10: 0231153449

Edition: Unknown

ISBN-13: 9780231153447

Publication Date: Jan. 31st, 2012

Dimensions: 6.10 x 9.30 x 1.00 inches

Shipping Weight: 1.72 lbs

Categories: Food Science Food Essays & Wine Essays Scientific Essays

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