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

3,59 valoración promedio
( 56 valoraciones por GoodReads )
 
9780231144674: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts & 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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Comprar nuevo Ver libro

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America

Destinos, gastos y plazos de envío

Añadir al carrito

Los mejores resultados en AbeBooks

1.

This, Herve
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. Reprint. 200 x 152 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 AAZ9780231144674

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 11,43
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

2.

This, Herve
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. Reprint. 200 x 152 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 AAZ9780231144674

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 12,31
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

3.

This, Herve
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Cantidad: 5
Librería
GreatBookPrices
(Columbia, MD, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Nº de ref. de la librería 12519523-n

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,36
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,48
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

This, Herve
Editorial: Columbia University Press
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 1
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Columbia University Press. Paperback. 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 B9780231144674

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 6,81
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 6,85
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

This, Herve
Editorial: Columbia University Press
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos PAPERBACK Cantidad: 1
Librería
Movie Mars
(Indian Trail, NC, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press. PAPERBACK. Estado de conservación: New. 0231144679 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 15343778

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,16
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,75
A Estados Unidos de America
Destinos, gastos y plazos de envío

6.

This, Herve
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Trade Paperback Cantidad: 1
Librería
Powell's Books
(Portland, OR, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Trade Paperback. Estado de conservación: New. TRADE PAPERBACK Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Science and Mathematics>Environmental Studies>General. Book: NEW, New. Bookseller Inventory # 01978023114467400. Nº de ref. de la librería 01978023114467400

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,18
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,22
A Estados Unidos de America
Destinos, gastos y plazos de envío

7.

This, Herve
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 4
Librería
Ria Christie Collections
(Uxbridge, Reino Unido)
Valoración
[?]

Descripción Paperback. Estado de conservación: New. Not Signed; 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 m. book. Nº de ref. de la librería ria9780231144674_rkm

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,94
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,85
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

This, Herve
Editorial: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Tapa blanda Cantidad: 1
Librería
Valoración
[?]

Descripción Columbia University Press, 2011. Estado de conservación: New. 2011. Reprint. Paperback. Translator(s): DeBevoise, Malcolm. Num Pages: 152 pages, 12 illus. BIC Classification: PD. Category: (P) Professional & Vocational. Dimension: 204 x 156 x 9. Weight in Grams: 228. From Molecular Gastronomy to Culinary Constructivism. 152 pages, illustrations. Cateogry: (P) Professional & Vocational. BIC Classification: PD. Dimension: 204 x 156 x 9. Weight: 226. Translator(s): DeBevoise, Malcolm. . . . . . . Nº de ref. de la librería V9780231144674

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,15
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

This, Herve
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Cantidad: 1
Librería
Speedy Hen LLC
(Sunrise, FL, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Bookseller Inventory # ST0231144679. Nº de ref. de la librería ST0231144679

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,22
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

10.

This, Herve
Editorial: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 1
Librería
Green Books
(Wicklow, Irlanda)
Valoración
[?]

Descripción Columbia University Press, 2011. Paperback. Estado de conservación: New. Brand New Book. Shipping: Once your order has been confirmed and payment received, your order will then be processed. The book will be located by our staff, packaged and despatched to you as quickly as possible. From time to time, items get mislaid en route. If your item fails to arrive, please contact us first. We will endeavour to trace the item for you and where necessary, replace or refund the item. Please do not leave negative feedback without contacting us first. All orders will be dispatched within two working days. If you have any quesions please contact us. Nº de ref. de la librería V9780231144674

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,45
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,99
De Irlanda a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda