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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by Erik van der Linden, Cesar Vega, Job Ubbink (Hardcover, 2012)

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Author: Job Ubbink. Contributor: César Vega (Edited by), Job Ubbink (Edited by), Erik van der Linden (Edited by). In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food.