Books in Review: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Kera, Denisa

doi:10.1525/gfc.2014.14.4.89

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Book Review| November 01 2014

Books in Review: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Edited by César Vega, Job Ubbink, and Erik van der Linden

:

Columbia University Press

,

2013

xx + 312 pp. Illustrations. $29.95 (cloth); $19.95 (paper)

Denisa Kera

National University of Singapore

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Gastronomica (2014) 14 (4): 89–90.

https://doi.org/10.1525/gfc.2014.14.4.89

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