Building a Meal: From Molecular Gastronomy to Culinary

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

An internationally renowned chemist, popular television personality, and bestselling author, HervÃ© This heads the first laboratory devoted to molecular gastronomyâ€”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, HervÃ© This unites the head with the hand in order to defend and transform culinary practice.
With this new book, HervÃ© This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoritesâ€”hard-boiled egg with mayonnaise, simple consommÃ©, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousseâ€”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.
Country USA
Brand Columbia University Press
Manufacturer Columbia University Press
Binding Hardcover
ItemPartNumber 12 illus.
Model 12 illus.
UnitCount 1
EANs 9780231144667
ReleaseDate 0000-00-00

Country	USA
Brand	Columbia University Press
Manufacturer	Columbia University Press
Binding	Hardcover
ItemPartNumber	12 illus.
Model	12 illus.
UnitCount	1
EANs	9780231144667
ReleaseDate	0000-00-00

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

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