Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Series: Arts and traditions of the tablePublication details: New York : Columbia University Press, 2009.Description: xiii, 135 p. : illUniform titles:
  • Construisons un repas. English
Subject(s): Genre/Form: DDC classification:
  • 641.5 22
LOC classification:
  • TX651 .T36813 2009eb
Online resources:
Contents:
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.
Summary: 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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Includes index.

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.

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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

Translated from the French.

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