Loading... Please wait...

Best prices, free delivery
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 Vega , Van Der Linden, Cesar Vega, Job Ubbink and Erik Van Der Linden

Subscribe to alerts

Hardback

Free delivery

Ships in 24 hours directly to you - Received in 10-15 working days after dispatch

IN STOCK

Ships in 24 hours directly to you - Received in 10-15 working days after dispatch

Online Price: $36.95

Be the first to like this

Learn More

You can use the 'like' button to provide positive feedback on products, reviews and other features on the website. 'Like' is similar to voting and will be used to present the most popular content. Once you have clicked 'like', you cannot 'unlike'. You can only 'like' something once.

The Kitchen As Laboratory: Reflections On The Science Of Food And Cooking

Synopsis

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.

Product details

ISBN:
9780231153447
Category:
General
Format:
Hardback
Publication Date:
2012-02-21
Series:
Arts and Traditions of the Table:
Publisher:
Columbia University Press
Country of origin:
USA
Pages:
336
Pagination:
320 pages
Dimensions (mm):
250 x 150
Weight:
454g

If you enjoyed this product share it with others

Customer Reviews

  • Be the first to review The Kitchen As Laboratory: Reflections On The Science Of Food And Cooking

see all reviews

The Kitchen As Laboratory: Reflections On The Science Of Food And Cooking track listing

  1. Disc

    1. Track list unavailable.
    2. Track list unavailable.

Recently Viewed

The Shortlist
PaypalAmerican Express Mastercard Visa