Skip to content
You are not logged in |Login  

LEADER 00000cam a2200649 a 4500 
001    ocn263498344 
005    20100628115323.0 
008    081023s2009    nyua          001 0 eng   
010      2008046268 
015    GBA905968|2bnb 
016 7  014883341|2Uk 
020    9780231144667|qhardcover|qalkaline paper 
020    0231144660|qhardcover|qalkaline paper 
020    9780231513531|qe-book 
020    0231513534|qe-book 
035    (OCoLC)ocn263498344 
035    494948 
040    DLC|beng|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.|0https://id.loc.gov/authorities/names/
       no94034616 
240 10 Construisons un repas.|lEnglish|0https://id.loc.gov/
       authorities/names/n2008071880 
245 10 Building a meal :|bfrom molecular gastronomy to culinary 
       constructivism /|cHervé This ; translated by Malcolm 
       DeBevoise. 
264  1 New York :|bColumbia University Press,|c2009. 
300    xiii, 135 pages :|billustrations ;|c21 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
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.|0https://id.loc.gov/authorities/subjects/
       sh2010008400 
650  0 Molecular gastronomy.|0https://id.loc.gov/authorities/
       subjects/sh2009008148 
650  0 Food habits|zFrance.|0https://id.loc.gov/authorities/
       subjects/sh2009125329 
650  0 Cooking, French.|0https://id.loc.gov/authorities/subjects/
       sh85031818 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Molecular gastronomy.|2fast|0https://id.worldcat.org/fast/
       1748967 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 Cooking, French.|2fast|0https://id.worldcat.org/fast/
       1753313 
651  7 France.|2fast|0https://id.worldcat.org/fast/1204289 
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.|0https://id.loc.gov/
       authorities/names/n2001000537 
901    MARCIVE 20231220 
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  ---