Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and te...
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Download link for The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by :
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