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
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