Building a Meal - From Molecular Gastronomy to Culinary Constructivism

Informationen zum Autor Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor , among other books. M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought , edited by Lawrence D. Kritzman. Klappentext By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation. By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation. Inhaltsverzeichnis Preface Introduction The Complexity of the World 1. Hard-Boiled Egg with Mayonnaise 2. Simple Consomme 3. Leg of Lamb with Green Beans 4. Steak and French Fries 5. Lemon Meringue Pie 6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index

Product details

• Authors: H This, Herv? This, Herve This, Hervé This
• Assisted by: M. B. Debevoise (Translation), Malcolm DeBevoise (Translation), DeBevoise Malcolm (Translation), M. B. Deboise (Translation)
• Publisher: Columbia University Press
• Languages: English
• Product format: Hardback
• Released: 01.04.2009
• EAN: 9780231144667
• ISBN: 978-0-231-14466-7
• No. of pages: 152
• Dimensions: 160 mm x 210 mm x 16 mm
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab; Arts and Traditions of the Tab; Arts and Traditions of the Table; Arts and Traditions of the Table (CUP)
• Subjects: Guides > Food & drink; Non-fiction book > History > Miscellaneous; cooking, Science: general issues, COOKING / Methods / General, COOKING / Courses & Dishes / General, Cookery / food & drink etc, History: specific events and topics, General cookery and recipes, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery dishes and courses / meals