The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
February 7, 2012 3:46 PM   Subscribe

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
A new, highly collaborative book on the relationship between science and cuisine. With recipes, new takes on old dishes, science, technology, history, and deliciousness. I am one of many authors and very excited to be keeping company with them. You may have heard of Molecular Gastronomy, Experimental Cuisine, Modernist Cuisine - here is some of the thinking and thinkers behind understanding food with science and science with food. First chapter for free here

From the very old (ancient Turkish stretchy ice cream) to the new (cryo-seared duck breast) and scientific takes on common kitchen questions (what is the chemistry of onion browning?) With some awesome contributors-
Andoni Luis Aduriz of Mugaritz
Martin Lersch of Khymos
Michael Laiskonis former pastry chef of Le Bernardin
Ideas in Food
Modernist Cuisine
a forward by Jeffrey Steingarten, (and reviewed by Harold McGee)
and, if you are in New York City next week, two public events on Thursday and Friday
Role: scientist, chapter author
posted by zingiberene (2 comments total) 6 users marked this as a favorite

I can't wait until there is an article on jam making.
posted by francesca too at 6:29 PM on February 9, 2012


in the next book, perhaps.
posted by francesca too at 6:30 PM on February 9, 2012


« Older ALL CAPS CENTERED - a blog about things that annoy...   |   Instrument-a-day... Newer »


You are not currently logged in. Log in or create a new account to post comments.