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)

An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, Hervé This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites—hard-boiled egg with mayonnaise, simple consommé, 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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Book Description:

An internationally renowned chemist and bestselling author, Hervé 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, Hervé 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 consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse―Hervé 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, Hervé 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.

About the Author:

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.

M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

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Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. Reprint. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. 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 BTE9780231144674

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Herve This
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Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. Reprint. 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 AAC9780231144674

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Herve This
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Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. Reprint. 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 AAC9780231144674

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Descripción Paperback. Estado de conservación: New. 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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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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