Building a Meal : : From Molecular Gastronomy to Culinary Constructivism / / Hervé This.
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and ma...
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
|---|---|
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| Place / Publishing House: | New York, NY : : Columbia University Press, , [2009] ©2009 |
| Year of Publication: | 2009 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (152 p.) :; 12 illus. |
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| 100 | 1 | |a This, Hervé, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Building a Meal : |b From Molecular Gastronomy to Culinary Constructivism / |c Hervé This. |
| 264 | 1 | |a New York, NY : |b Columbia University Press, |c [2009] | |
| 264 | 4 | |c ©2009 | |
| 300 | |a 1 online resource (152 p.) : |b 12 illus. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | 0 | |t Frontmatter -- |t Contents -- |t Preface -- |t Introduction. Culinary Construction -- |t Appetizers -- |t 1. Hard-Boiled Egg with Mayonnaise -- |t 2. Simple Consommé -- |t Main Course -- |t 3. Leg of Lamb with Green Beans -- |t 4. Steak and French Fries -- |t Desserts -- |t 5. Lemon Meringue Pie -- |t 6. A New Kind of Chocolate Mousse -- |t Index |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
| 520 | |a An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe 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. | ||
| 530 | |a Issued also in print. | ||
| 538 | |a Mode of access: Internet via World Wide Web. | ||
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Food habits |z France. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Molecular gastronomy. | |
| 650 | 7 | |a SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). |2 bisacsh | |
| 700 | 1 | |a DeBevoise, Malcolm. | |
| 773 | 0 | 8 | |i Title is part of eBook package: |d De Gruyter |t Columbia University Press eBook-Package Backlist 2000-2013 |z 9783110442472 |
| 776 | 0 | |c print |z 9780231144674 | |
| 856 | 4 | 0 | |u https://doi.org/10.7312/this14466 |
| 856 | 4 | 0 | |u https://www.degruyter.com/isbn/9780231513531 |
| 856 | 4 | 2 | |3 Cover |u https://www.degruyter.com/document/cover/isbn/9780231513531/original |
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