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

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9780231144674: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts & Traditions of the Table-Perspectives on Culinary History)

Book by This Herv

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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

Reseña del editor:

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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Herve This
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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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, 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. Nº de ref. de la librería AAS9780231144674

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Descripción 2011. PAP. 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 KS-9780231144674

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Descripción 2011. PAP. 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-9780231144674

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Herve This
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuevos Paperback Cantidad: 1
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The Book Depository US
(London, Reino Unido)
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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, 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. Nº de ref. de la librería AAS9780231144674

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This, Hervé
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ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descripción Columbia University Press, 2011. Paperback. Estado de conservación: New. Nº de ref. de la librería 0231144679

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This, Herve
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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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

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97802311446740000000

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Descripción Paperback. Estado de conservación: New. 150mm x 10mm x 201mm. Paperback. An internationally renowned chemist, popular television personality, and bestselling author, Herve 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. 135 pages. 0.249. Nº de ref. de la librería 9780231144674

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This, Herv?
Editorial: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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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

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Herve This
Editorial: Columbia University Press
ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descripción Columbia University Press. Paperback. Estado de conservación: New. Paperback. 152 pages. Dimensions: 7.9in. x 6.0in. x 0.4in.An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomythe 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 Thiss scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consomm, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780231144674

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