The Kitchen as Laboratory: Reflections on the Science of Food and Cooking [Audiobook] download free by César Vega

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Audiobook download free by César Vega
  • Listen audiobook: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
  • Author: César Vega
  • Release date: 2013/6/2
  • Language: English
  • Genre or Collection: Food and Drink
  • ISBN: 9780231153454
  • Rating: 9.47 of 10
  • Votes: 318
  • Review by: Nathan Almanza
  • Review rating: 7.95 of 10
  • Review Date: 2018/9/17
  • Duration: 4H16M15S in 256 kbps (67.2 MB)
  • Date of creation of the audiobook: 2018-09-01
  • You can listen to this audiobook in formats: WAV, WMA Lossless, Musepack, MPEG4, MP3, ATRAC, FLAC, WMA (compression RPM, RAR, ZIP, LZO)
  • Total pages original book: 336
  • Includes a PDF summary of 29 pages
  • Duration of the summary (audio): 22M33S (5.8 MB)
  • Description or summary of the audiobook: Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-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 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.
  • Other categories, genre or collection: General Cookery, Cookery Dishes & Courses, Science: General Issues, Food & Beverage Technology, Organic Chemistry
  • Download servers: Tresorit, Torrent Funk, MEGA, 4Shared, Uploaded, Dropbox, Google Drive, FileServe, Compressed in RPM, RAR, ZIP, LZO
  • Format: Paperback
  • Approximate value: 25.10 USD
  • Dimensions: 156x235x22.86mm
  • Weight: 639.57g
  • Printed by: Not Available
  • Published in: New York, United States

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