The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by Job Ubbink, Erik van der Linden, César Vega

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

Job Ubbink, Erik van der Linden, César Vega with Jeffrey Steingarten

336 pages • first pub 2012 (editions)

nonfiction essays food and drink science informative medium-paced
Powered by AI (Beta)
Loading...

Description

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary kno...

Read more

Community Reviews

Loading...

Content Warnings

Loading...