Cooking: The Quintessential Art (California Studies in Food and Culture)

Buy Now:
Amazon.com
Price:
$20.00
By:
University of California Press
  • From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.
  • Author:
    Pierre Gagnaire
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.013
    EAN:
    9780520252950
    Edition:
    1
    ISBN:
    0520252950
    Label:
    University of California Press
    Languages:
    English
    List Price:
    $27.50
    Manufacturer:
    University of California Press
    Number Of Items:
    1
    Number Of Pages:
    366
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2008-10-01
    Publisher:
    University of California Press
    Studio:
    University of California Press
    Title:
    Cooking: The Quintessential Art (California Studies in Food and Culture)
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    Creator:
    Malcolm DeBevoise

Comments

To post comments, simply sign up and become a member!