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. .
<br/><br/> Originally published: 2012. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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. 
<br/><br/> Specialized. 
<br/><br/><label>ISBN: </label>9780231153454 (pbk.) :  £13.95 0231153457 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Composition.<br/>Cooking.<br/>Technology.<br/>Technology.