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Alliance Rising — C. J. Cherryh Alliance Space — C. J. Cherryh Alliance Unbound — C. J. Cherryh Alternate Realities — C. J. Cherryh Anackire — Tanith Lee Angelmass — Timothy Zahn Arrow's Fall — Mercedes Lackey Arrow's Flight — Mercedes Lackey
Arrows of the Queen — Mercedes Lackey The Art of War and Other Stories — Timothy Zahn At Winter’s End — Robert Silverberg The Backlash Mission — Timothy Zahn Bastion: Book Five of the Collegium Chronicles (A Valdemar Novel) — Mercedes Lackey The Battle of Space Fort Jefferson and Other Stories — Unknown Betrayer — C. J. Cherryh The Birthgrave — Tanith Lee
The Black Gryphon — Mercedes Lackey Blackcollar — Timothy Zahn The Breakfast Bible — Author Brightly Burning — Mercedes Lackey By the Sword — Mercedes Lackey The Chalice of Death — Robert Silverberg Changes: Volume Three of the Collegium Chronicles (A Valdemar Novel) — Mercedes Lackey Chanur's Homecoming — C. J. Cherryh
Chanur's Legacy — C. J. Cherryh Chanur's Venture — C. J. Cherryh Closer to Home — Mercedes Lackey Closer to the Chest — Mercedes Lackey Closer to the Heart — Mercedes Lackey Cocktails — Williams Sonoma The Collected Short Fiction of C.J. Cherryh — C. J. Cherryh Companions on the Road — Tanith Lee
The Complete Junior Chef Cookbook — Williams Sonoma The Complete Morgaine — C. J. Cherryh Conspirator — C. J. Cherryh Convergence — C. J. Cherryh Cyrion — Tanith Lee Dark Castle, White Horse — Tanith Lee Day by Night — Tanith Lee Days of Grass — Tanith Lee
Deadman Switch — Timothy Zahn Death's Master — Tanith Lee Deceiver — C. J. Cherryh The Deep Beyond — C. J. Cherryh Defender — C. J. Cherryh Defiance — C. J. Cherryh and Jane S. Fancher Delirium's Mistress — Tanith Lee Deliverer — C. J. Cherryh
Delusion's Master — Tanith Lee Dessert of the Day — Author

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

Reflections on the Science of Food and Cooking

Csar Vega · Job Ubbink · Erik van van der Linden

January 31, 2012 · Hardcover · Columbia University Press · 336 pp

GoodreadsAmazon

First edition · ISBN 9780231153447 · English · US · Dewey 664/.07 23 · LC TX541 .K55 2012

Science

Hardcover

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 knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.