The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink...

About the Book 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. Book Synopsis Eating is a multisensory experience, yet chefs and scientists have...

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The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink...