The Kitchen As Laboratory
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a new molecular gastronomy book due for release in January 2012.
Edited by Cesar Vega Morales, Job Ubbink and Erik van der Linden, the book contains 35 essays from a global roster of chefs, scientists and cooks exploring a topic of their choice – putting the innovations of molecular gastronomy into practice, and exploring the new frontier of possibilities available with humble kitchen science.
Chefs and scientists are exploring the molecular anatomy of food and introducing innovative tools, techniques and skills to the field of cooking – elevating eating into a multi-sensory experience. Consumers are also showing increased interest in gastronomy and getting creative in their kitchens like never before.