Building a meal: from molecular gastronomy to culinary constructivism

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Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

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Title Statements

Full title :Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

Summary

Edition Statements

Publication Date:2009.

Publication Statements

Publisher(s):Columbia University Press
Place of Publication:New York
Language:eng
Publication Date:2009.

Notes

Includes index.

The Physical Object

Description:xiii, 135 p. : : ill.

Edition Identifiers

oclc:on1225510468
LC Classification:TX651
Dewey Decimal:641.5

Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.

Subjects

Cookbooks Cookbooks as Topic Cooking Cooking, French Cuisine moléculaire Food habits Food habits -- France France Habitudes alimentaires -- France Livres de cuisine Molecular gastronomy