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.

Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: This, Hervé (Auteur)
Autres auteurs: DeBevoise, M. B. (Traducteur)
Format: Électronique eBook
Langue:Inglés
Francés
Publié: New York : Columbia University Press, 2009.
Collection:Arts and traditions of the table.
Sujets:
Cooking.
Molecular gastronomy.
Food habits > France.
Cooking, French.
Cookbooks.
Cookbooks as Topic
Cuisine moléculaire.
Habitudes alimentaires > France.
Livres de cuisine.
cookbooks.
COOKING > Courses & Dishes > General.
COOKING > Essays.
COOKING > Methods > General.
COOKING > Reference.
SCIENCE > General.
Cooking
Cooking, French
Food habits
Molecular gastronomy
Gastronomy.
French cooking.
France
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