Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Ta

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Price:
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By:
Columbia University Press
  • 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.
  • Author:
    Hervé This
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5
    EAN:
    9780231144667
    ISBN:
    0231144660
    Label:
    Columbia University Press
    Languages:
    English
    List Price:
    $19.95
    Manufacturer:
    Columbia University Press
    Number Of Items:
    1
    Number Of Pages:
    152
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-02-19
    Publisher:
    Columbia University Press
    Studio:
    Columbia University Press
    Title:
    Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    Release Date:
    2009-04-03
    Creator:
    Malcolm DeBevoise

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