Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
Cover
Title Page
Contents
Copyright
Foreword by Jeffrey Steingarten
Acknowledgments
Introduction: The Case for Science Inspired by the Kitchen
1. The Science of a Grilled Cheese Sandwich
2. Sound Appeal
3. Mediterranean Sponge Cake
4. Spherification: Vaux Caviar and Skinless Ravioli
5. Konjac Dondurma: Designing a Sustainable and Stretchable “Fox Testicle” Ice Cream
6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma
7. Moussaka as an Introduction to Food Chemistry
8. The Sticky Science of Malaysian Dodol
9. The Perfect Cookie Dough
10. To Bloom or Not to Bloom?
11. Bacon: The Slice of Life
12. Scandinavian “Sushi”: The Raw Story
13. Maximizing Food Flavor by Speeding Up the Maillard Reaction
14. Lighten Up! The Role of Gases in the Culinary Experience
15. The Meringue Concept and Its Variations
16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam
17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing
18. Egg Yolk: A Library of Textures
19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum
20. Taste and Mouthfeel of Soups and Sauces
21. Playing with Sound: Crispy Crusts
22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer
23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti
24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses
25. Coffee, Please, but No Bitters
26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions
27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process
28. Innovate: Old World Pizza Crust with New World Ingredients
29. Eating Is Believing
30. Molecular Gastronomy Is a Scientific Activity
31. The Pleasure of Eating: The Integration of Multiple Senses
32. On the Fallacy of Cooking from Scratch
33. Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach
Contributors
Index
Series Page
← Prev
Back
Next →
← Prev
Back
Next →