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.

Contributor(s):

Series: Arts and traditions of the tablePublisher: New York : Columbia University Press, 2013Description: xx, 312 pages : illustrations (black and white) ; 25 cmContent type:

text
still image

Media type:

unmediated

Carrier type:

volume

ISBN:

9780231153454 (pbk.) :
0231153457

Subject(s):

DDC classification:

Summary: 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.

Holdings
Item type	Home library	Class number	Status	Date due	Barcode
2 week loan	Hockney Library Main Floor	664.07/KIT (Browse shelf(Opens below))	Available		7412221279

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.

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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.

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