Title
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Cul,Used
Delivery time: 8-12 business days (International)
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for sciencebased 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 cuttingedge 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 fantasticfrom grilled cheese sandwiches, pizzas, and softboiled eggs to Turkish ice cream, sugar glasses, and jellified beadsthe 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 sciencebased 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.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of 'The Kitchen as Laboratory'? A: The book focuses on the intersection of culinary arts and science, exploring how chefs and scientists deconstruct food's components to enhance cooking methods.
- Q: Who are the contributors to this book? A: The book features essays from a diverse group of chefs and scientists, each sharing their expertise and insights into food, cooking, and the scientific principles underlying culinary practices.
- Q: What types of dishes are discussed in the book? A: The essays cover a wide range of dishes, from simple items like grilled cheese sandwiches and pizzas to more complex creations like Turkish ice cream and jellified beads.
- Q: What is the publication date of this book? A: The book was published on August 13, 2013.
- Q: Is this book suitable for both professionals and amateurs? A: Yes, 'The Kitchen as Laboratory' is designed to appeal to both culinary professionals and amateur cooks, providing valuable insights for anyone interested in the science of cooking.
- Q: What is the binding type of this book? A: The book is available in paperback binding.
- Q: How many pages does this book have? A: The book contains a total of 336 pages.
- Q: What edition of the book is being offered? A: This product is a reprint edition of 'The Kitchen as Laboratory'.
- Q: Can this book help me understand food science better? A: Yes, the book delves into the physical and chemical properties of food, making it a great resource for understanding food science.
- Q: What should I expect in terms of writing style and content? A: The essays are engaging and informative, blending personal reflections with scientific insights, which provides a unique perspective on food and cooking.