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
Tabla de Contenidos:
  • 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.

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