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Building a meal : from molecular gastronomy to culinary constructivism /
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.
| Cote: | Libro Electrónico |
|---|---|
| Auteur principal: | |
| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés Francés |
| Publié: |
New York :
Columbia University Press,
2009.
|
| Collection: | Arts and traditions of the table.
|
| Sujets: | |
| Accès en ligne: | Texto completo |
MARC
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| 240 | 1 | 0 | |a Construisons un repas. |l English |
| 245 | 1 | 0 | |a Building a meal : |b from molecular gastronomy to culinary constructivism / |c Hervé This ; translated by Malcolm DeBevoise. |
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| 490 | 1 | |a Arts and traditions of the table | |
| 546 | |a Translated from the French. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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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| 650 | 6 | |a Cuisine moléculaire. | |
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