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Author This, Hervé.

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

Imprint New York : Columbia University Press, 2009.

Item Status

Description 1 online resource (xiii, 135 pages) : illustrations.
Series Arts and traditions of the table
Arts and traditions of the table.
Note Includes index.
Language Translated from the French.
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.
Access Use copy Restrictions unspecified MiAaHDL
Reproduction Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
System Details Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. MiAaHDL
Processing Action digitized 2010 HathiTrust Digital Library committed to preserve MiAaHDL
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Cooking.
Molecular gastronomy.
Food habits -- France.
Cooking, French.
Genre/Form Electronic books.
Added Title Construisons un repas. English
Other Form: Print version: This, Hervé. Construisons un repas. English. Building a meal. New York : Columbia University Press, 2009 9780231513531 0231513534 (DLC) 2008046268 (OCoLC)263498344
ISBN 9780231513531 (electronic bk.)
0231513534 (electronic bk.)
9780231144667 (hard cover ; alk. paper)
0231144660 (hard cover ; alk. paper)