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The Kitchen as a Laboratory - Reflections on the Science of Food and Cooking (Anglais) Relié – 21 février 2012

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The Kitchen as Laboratory Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Full description

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) HASH(0x8fce70cc) étoiles sur 5 22 commentaires
32 internautes sur 33 ont trouvé ce commentaire utile 
HASH(0x8fd1bb7c) étoiles sur 5 Great for curious cooks! 26 mars 2012
Par Skip82 - Publié sur
Format: Relié
"The Kitchen as Laboratory..." is a compliation of dozens of science experiments done to explain WHY foods do the things they do. Each chapter is written by different culinary chemists on a different topic. Most of the chapters begin with a question, like what benefit is given when you refrigerate cookie dough before cooking it? And what causes food to brown as it's cooked (loaves of bread, onions, etc.)? What ingredients make the perfect sponge cake? Which breads and cheeses make the perfect grilled cheese sandwich? What is the chemical reaction that makes a roux sauce come together?

These questions are answered using the scientific method, but not in an intimidating way! The authors' use everyday language to explain their experiments and results. In fact, included are microscopic pictures of the air bubbles inside sponge cake, diagrams of pork belly to show where the variety of bacon comes from, tables that show the conditions that speed up or slow down the Maillard Reaction (browning), and my favorite part, each chapter comes with a recipe that you can make in order to prove the authors' findings to yourself. The book has been designed to not only teach you, but to also help you become a better cook.

Some basic background knowledge of chemistry is needed in order to understand much of this book. Topics that the reader is assumed to know are things like the difference between amino acids and carbohydrates, pH, catalysts, metric measurements, and basic atomic attraction.

This would be a good book for:
*Biology, Chemistry, Culinary teachers and/or students
*Anyone who likes to cook
*Anyone looking for a way to relate science to "the real world"
*Anyone looking for a way to relate food to the science world
*Those who like non-fiction books full of fun facts
*Anyone who wants to become a better cook
*Those who are daring and want to try new things in the kitchen (like learning to use sodium citrate and calcium chloride to make apple caviar)
9 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x8fd1bbd0) étoiles sur 5 Interesting to read 6 avril 2012
Par Diane P. Johnson - Publié sur
Format: Relié
I read a review of this book in Scientific American which is why I sought it out. I'm not a scientist, but I like reading about science that is understandable, and this book is. It is an anthology. Each chapter stands alone although occasionally there is a specific reference something in a previous chapter. It's beyond the basics, like what makes a cake rise. Rather it explains why refrigerated chocolate chip cookie dough makes better cookies. It also offers a broad range of subject, and talks about the feel of food and the sound of food, the difference between crispy & crunchy. I really enjoyed it.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x8fd21024) étoiles sur 5 great 14 janvier 2013
Par JT - Publié sur
Format: Relié Achat vérifié
Like cooking and science...but not very good at science? This is a great book for you! While not many pictures or recipes, it provides detailed (yet fairly straight forward) description of major gastronomy issues and techniques
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x8fd2100c) étoiles sur 5 Perfect for the Passionate, Curious Cook 21 mai 2012
Par S. Heimendinger - Publié sur
Format: Relié
I wish there were more books like The Kitchen as Laboratory. The essays are tremendous in their depth and have fundamentally changed my understanding of several cooking processes, ingredients and techniques. I love how wonderfully specific and geeky each essay is, and it is written perfectly for someone with even basic scientific knowledge can undersand. I hope for a volume two!
10 internautes sur 13 ont trouvé ce commentaire utile 
HASH(0x8fd214d4) étoiles sur 5 Interesting reading, but misses potential 26 juin 2012
Par J. Melanson - Publié sur
Format: Relié Achat vérifié
Lots of interesting modernist cuisine material. It would be better if there were fewer generalities, and more concrete examples. Each chapter has different authors, and there seems to be a lot of self-promoting material.
Worth a read, but not the best. The McGee books are a lot meatier
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