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.

Bibliographic Details
Call Number:Libro Electrónico
Main Author: This, Hervé (Author)
Other Authors: DeBevoise, M. B. (Translator)
Format: Electronic eBook
Language:Inglés
Francés
Published: New York : Columbia University Press, 2009.
Series:Arts and traditions of the table.
Subjects:
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.
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