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.
Reflections on the Science of Food and Cooking
by Cesar Vega, Job Ubbink, Erik van van der Linden
Columbia University Press, 2012
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