| Document Type
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BL
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| Record Number
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581815
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| Doc. No
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b411034
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| Uniform Title
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Construisons un repas.English
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| Main Entry
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This, Hervé
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| Title & Author
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Building a meal : : from molecular gastronomy to culinary constructivism /\ Hervé This ; translated by Malcolm DeBevoise
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| Publication Statement
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New York :: Columbia University Press,, 2009
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| Series Statement
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Arts and traditions of the table
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| Page. NO
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xiii, 135 p. :: ill. ;; 21 cm
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| ISBN
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9780231144667 (hard cover : alk. paper)
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: 0231144660 (hard cover : alk. paper)
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: 9780231513531 (e-book)
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: 0231513534 (e-book)
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| Notes
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Includes index
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| Contents
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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
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| Abstract
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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
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| Subject
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Cooking
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| Subject
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Molecular gastronomy
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| Subject
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Food habits-- France
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| Subject
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Cooking, French
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| LC Classification
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TX651.T36813 2009
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