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book
BookPrinted Material
Author This, Hervé.

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

Imprint 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 p. : ill. ; 21 cm.
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.
Subject Cooking.
Molecular gastronomy.
Food habits -- France.
Cooking, French.
Added Title Construisons un repas. English
Other Form: Online version: This, Hervé Construisons un repas. English. Building a meal. New York : Columbia University Press, 2009 (OCoLC)607845230
ISBN 9780231144667 (hard cover : alk. paper)
0231144660 (hard cover : alk. paper)
9780231513531 (e-book)
0231513534 (e-book)