The Kitchen as Laboratory

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of  The Science of Cooking 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