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.
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Full Text (via ProQuest) |
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| Other title: | Construisons un repas. English. |
| Format: | eBook |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
2009.
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| Series: | Arts and traditions of the table.
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Table of Contents:
- Hard-boiled egg with mayonnaise
- Simple consommé
- Leg of lamb with green beans
- Steak and french fries
- Lemon meringue pie
- A new kind of chocolate mousse.