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Item Details
Title: BUILDING A MEAL
FROM MOLECULAR GASTRONOMY TO CULINARY CONSTRUCTIVISM
By: Herve This, Malcolm DeBevoise (Trans)
Format: Electronic book text

List price: £11.98


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ISBN 10: 0231513534
ISBN 13: 9780231513531
Publisher: COLUMBIA UNIVERSITY PRESS
Pub. date: 13 March, 2009
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Pages: 152
Description: An internationally renowned chemist and bestselling author, Herv? This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Herv? This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm?, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Herv? This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Herv? This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.
Synopsis: An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse& mdash;he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations.The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
Publication: US
Imprint: Wallflower Press
Returns: Non-returnable
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HANDBOOK OF MOLECULAR GASTRONOMY
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MANICHAEISM (HB)
MOLECULAR GASTRONOMY (HB)
MOLECULAR GASTRONOMY (PB)
MUST WE DIVIDE HISTORY INTO PERIODS?
MUST WE DIVIDE HISTORY INTO PERIODS? (HB)
MUST WE DIVIDE HISTORY INTO PERIODS? (PB)
NOTE-BY-NOTE COOKING
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THE COLUMBIA HISTORY OF TWENTIETH-CENTURY FRENCH THOUGHT (HB)
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THE SCIENCE OF THE OVEN (HB)
THE SCIENCE OF THE OVEN (PB)
UNCORKED
UNCORKED (HB)

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