Skip to content
You are not logged in |Login  

LEADER 00000cam a2200529 a 4500 
001    ocn263498344 
005    20100628115323.0 
008    081023s2009    nyua          001 0 eng   
010      2008046268 
015    GBA905968|2bnb 
016 7  014883341|2Uk 
020    9780231144667 (hard cover : alk. paper) 
020    0231144660 (hard cover : alk. paper) 
020    9780231513531 (e-book) 
020    0231513534 (e-book) 
035    (OCoLC)ocn263498344 
035    494948 
040    DLC|cDLC|dYDX|dBTCTA|dYDXCP|dUKM|dVP@|dWKM|dTSU 
041 1  eng|hfre 
043    e-fr--- 
049    RIDM 
050 00 TX651|b.T36813 2009 
082 00 641.5|222 
090    TX651 .T36813 2009 
100 1  This, Hervé. 
240 10 Construisons un repas.|lEnglish 
245 10 Building a meal :|bfrom molecular gastronomy to culinary 
       constructivism /|cHervé This ; translated by Malcolm 
       DeBevoise. 
260    New York :|bColumbia University Press,|c2009. 
300    xiii, 135 p. :|bill. ;|c21 cm. 
490 1  Arts and traditions of the table 
500    Includes index. 
505 0  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. 
520    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. 
546    Translated from the French. 
650  0 Cooking. 
650  0 Molecular gastronomy. 
650  0 Food habits|zFrance. 
650  0 Cooking, French. 
776 08 |iOnline version:|aThis, Hervé|sConstruisons un repas. 
       English.|tBuilding a meal.|dNew York : Columbia University
       Press, 2009|w(OCoLC)607845230 
830  0 Arts and traditions of the table. 
935    494948 
948    |d20181012|cLTI|tlti-aup183 
948    |d20171012|cLTI|tlti-aup173 
948    |d20161019|clti|tlti-aup163 
994    C0|bRID 
Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX651 .T36813 2009    Available  ---