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Author This, Hervé.

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

Publication Info. New York : Columbia University Press, 2009.

Item Status

Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX651 .T36813 2009    Available  ---
Description xiii, 135 pages : illustrations ; 21 cm.
Series Arts and traditions of the table
Arts and traditions of the table.
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.
Language Translated from the French.
Subject Cooking.
Cooking.
Molecular gastronomy.
Molecular gastronomy.
Food habits -- France.
Food habits.
France.
Cooking, French.
Cooking, French.
Added Title Construisons un repas. English https://id.loc.gov/authorities/names/n2008071880
Other Form: Online version: This, Hervé Construisons un repas. English. Building a meal. New York : Columbia University Press, 2009 (OCoLC)607845230
ISBN 9780231144667 hardcover alkaline paper
0231144660 hardcover alkaline paper
9780231513531 e-book
0231513534 e-book