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

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

By Cesar Vega, Job Ubbink and Erik van der Linden

Original Publisher
Columbia University Press
Date of publication
2012
ISBN
0231153449

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Recommended by

Ann Yonetani

Founder and owner of NYrture Food

This book is primarily a collection of essays by deep food geeks, examining the biology, chemistry and physics of various dishes with scientifically-informed recipes. A very academic book for food science fans.