The kitchen as laboratory :
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.
- xx, 312 pages : illustrations (black and white) ; 25 cm.
- Arts and traditions of the table .
- Arts and traditions of the table. .
Originally published: 2012.
Includes bibliographical references and index.
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.
Specialized.
9780231153454 (pbk.) : £13.95 0231153457
Food--Analysis.
Food--Composition.
Cooking.
Technology.
Technology.
Originally published: 2012.
Includes bibliographical references and index.
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.
Specialized.
9780231153454 (pbk.) : £13.95 0231153457
Food--Analysis.
Food--Composition.
Cooking.
Technology.
Technology.
