Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Bibliographic Details

Online Access:	Full Text (via ProQuest)
Main Author:	This, Hervé (Author)
Other Authors:	DeBevoise, M. B. (Translator)
Other title:	Construisons un repas. English.
Format:	eBook
Language:	English French
Published:	New York : Columbia University Press, 2009.
Series:	Arts and traditions of the table.
Subjects:	Cooking. Molecular gastronomy. Food habits > France. Cooking, French. Food habits. France.