“The Kitchen as Laboratory: Reflections on the Science of Food and Cooking” is a new collection of essays from Columbia University Press, which examines cuisine in a laboratory setting, extolling the strategies used to create a variety of foods including chocolate chip cookies and grilled cheese sandwiches.
This departure from celebrity chefs and heritage foods picks up on a new consumer trend and encourages readers to learn about chemical reactions and experiment that take place during cooking. The book features essays from noted chefs, food writers, scientists and other experts from around the world. They cover a range of creations and their cultural history, providing recipes for readers to try out at home, from pizzas to Turkish ice cream and soft-boiled eggs to jellified beads.
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.