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General biochemistry --- General biophysics --- Human physiology --- Nutritionary hygiene. Diet --- Food science and technology --- biofysica --- biochemie --- voedingsleer --- fysiologie

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La technique de cuisson sous vide permet de cuisiner les viandes, les poissons, les légumes et les fruits de manière incomparable. Les aliments sont conditionnés dans des sacs hermétiques avant d'être cuits dans un bain-marie à température constante et basse pendant une période prolongée. Les avantages de la cuisson sous vide sont évidents : les vitamines sont préservées, la consistance des aliments est parfaite, les saveurs et les jus, emprisonnés dans leurs sachets de cuisson, libèrent tous leurs arômes et la cuisson est toujours précise.Saveurs et santé, la cuisine sous vide vous permet de découvrir les grands principes de la cuisson sous vide ainsi que le matériel nécessaire pour mettre cette technique en pratique. Avec plus de 60 idées de recettes créatives, cet ouvrage constitue une initiation parfaite à cette technique de cuisson synonyme de qualité absolue.

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Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based 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 desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

Food --- Cooking. --- Aliments --- Cuisine --- Analysis. --- Composition. --- Analyse --- Composition --- Cooking --- Analysis --- 641 --- Voedingsleer --- Moleculaire gastronomie --- Koken --- Food. Cooking. Dishes --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Cookery --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Gastronomy --- Table --- Chemistry