Description |
1 online resource (xiii, 135 pages) : illustrations. |
Physical Medium |
monochrome |
Description |
text file |
Series |
Arts and traditions of the table
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Arts and traditions of the table.
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Note |
Includes index. |
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. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL |
Processing Action |
digitized 2010 HathiTrust Digital Library committed to preserve MiAaHDL |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Language |
Translated from the French. |
Subject |
Cooking.
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Cooking. |
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Molecular gastronomy.
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Molecular gastronomy. |
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Food habits -- France.
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Food habits. |
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France. |
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Cooking, French.
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Cooking, French. |
Genre/Form |
Electronic books.
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Added Title |
Construisons un repas. English https://id.loc.gov/authorities/names/n2008071880
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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 book) |
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0231513534 (electronic book) |
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9780231144667 (hardcover ; alkaline paper) |
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0231144660 (hardcover ; alkaline paper) |
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