{"product_id":"9780231153454","title":"The Kitchen as Laboratory: Reflections on the Science of Food and Cooking","description":"\u003cp\u003eIn this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning 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, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in \u003ci\u003eThe Kitchen as Laboratory\u003c\/i\u003e cover a range of culinary 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 strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":47023397306608,"sku":"9780231153454","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780231153454_p0.jpg?v=1763677156","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780231153454","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}