Building a meal : from molecular gastronomy to culinary constructivism /

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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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé (Autor)
Otros Autores: DeBevoise, M. B. (Traductor)
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: New York : Columbia University Press, 2009.
Colección:Arts and traditions of the table.
Temas:
Cooking.
Molecular gastronomy.
Food habits > France.
Cooking, French.
Cuisine moléculaire.
Habitudes alimentaires > France.
COOKING > Courses & Dishes > General.
COOKING > Essays.
COOKING > Methods > General.
COOKING > Reference.
SCIENCE > General.
Food habits.
Gastronomy.
French cooking.
France.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xiii, 135 pages) : illustrations
ISBN:9780231513531
0231513534
1282796429
9781282796423
9786612796425
6612796421

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