The kitchen as laboratory Reflections on the science of food and cooking

This excellent "fusion" of science and food and cooking is an anthology of 33 essays, written by 53 individuals. The editors are food scientists, and the other contributors are scientists, chefs, or both. Science has increasingly influenced cooking from nouvelle cuisine through molecular gastronomy to "new gastronomy." Notable chapters include the first, on grilled cheese sandwiches, focusing on the melting properties of cheeses with implications for fondue. The second chapter examines the gastronomic effects of sound via the crispness of french fries, potato chips, and fowl. Other chapters discuss moussaka, chocolate chip cookies, meringues, egg yolks, ice creams and sorbets, soups and sauces, ketchup, and coffee flavor. The legendary Herve This (Building a Meal, CH, Sep'09, 47-0234) recaps molecular gastronomy. Contributors also discuss how to speed up the Maillard (browning) reaction with baking soda and how to improve classic pizza crusts. The book addresses the pleasure of eating in general and the controversies surrounding food science, processed foods, and "nutritionism" along with predictions of trends in cooking and food science. Details on chemistry, physics, and other aspects of food science pervade the book. A valuable resource for courses in food science and popular versions of chemistry and physics courses. Summing Up: Highly recommended. All levels/libraries. R. E. Buntrock formerly, University of Maine