書名 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
出版項 New York : Columbia University Press, c2012, (paperback, 2013)
book jacket
館藏地 索書號 條碼 處理狀態
 陽明大學書庫區  TX541 K62 2012    30020100820432  在架上
稽核項 xx, 312 p. ; 25 cm
叢書名 Arts and traditions of the table
Arts and traditions of the table
附註 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 a 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.--DUST JACKET
主題 Food -- Analysis
Food -- Composition
Cooking
其他作者 Vega, César
Ubbink, Job
Linden, Erik van der
國際標準書號 9780231153454 (pbk.) : US$19.95
9780231153447 (hbk.)
9780231526920 (ebk.)