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Descripción Condición: New. Fine. Paperback. 2009. Originally published at $14.95. Nº de ref. del artículo: W115924b
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Descripción Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Nº de ref. del artículo: OTF-S-9780231144674
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Descripción Paperback. Condición: new. Paperback. An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice.With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse-he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation. An internationally renowned chemist and bestselling author, Herve This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Herve This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780231144674
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