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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by Erik van der Linden, Job Ubbink, Cesar Vega (Paperback, 2013)

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César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking.