Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

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9780231144667: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
Review:

Herve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity. -- Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life. -- Jeanine P. Plottel, Hunter College [A] wide-ranging, deeply engaging scientific deconstruction of classic dishes. Publishers Weekly (starred review) 3/9/09 A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society. -- Natalie Fasano Eats.com May 2009 This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science. Choice 9/1/09 Anyone with a passion for cooking or science is sure to find this a captivating and effortless read. Sacramento Book Review 8/1/2009 For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended. Yum.fi 9/21/2012

From the Publisher:

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.

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This, Hervé
Editorial: Columbia University Press (2009)
ISBN 10: 0231144660 ISBN 13: 9780231144667
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Descripción Columbia University Press, 2009. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780231144667

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Descripción Columbia University Press. Hardcover. Estado de conservación: New. 0231144660 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4716562

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This, Hervé
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Descripción Columbia University Press, United States, 2011. Hardback. Estado de conservación: New. 206 x 157 mm. Language: English . Brand New Book. An internationally renowned chemist, popular television personality, and bestselling author, Herv 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, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This s scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm , 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. Nº de ref. de la librería AAH9780231144667

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This, Hervé
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144660 ISBN 13: 9780231144667
Nuevos Tapa dura Cantidad: 10
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Descripción Columbia University Press, United States, 2011. Hardback. Estado de conservación: New. 206 x 157 mm. Language: English . Brand New Book. An internationally renowned chemist, popular television personality, and bestselling author, Herv 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, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This s scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm , 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. Nº de ref. de la librería AAH9780231144667

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This, Hervé
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Descripción Columbia University Press, 2009. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0231144660

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Descripción Columbia University Press, 2009. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0231144660

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Descripción Hardcover. Estado de conservación: New. 155mm x 20mm x 203mm. Hardcover. An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy--the scientific explorati.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 185 pages. 0.340. Nº de ref. de la librería 9780231144667

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Descripción Columbia University Press. Hardback. Estado de conservación: new. BRAND NEW, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Herve This, Malcolm DeBevoise, An internationally renowned chemist, popular television personality, and bestselling author, Herv 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, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm , 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. Nº de ref. de la librería B9780231144667

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