Building a Meal : From Molecular Gastronomy to Culinary Constructivism /
This, Hervé
Building a Meal : From Molecular Gastronomy to Culinary Constructivism / Hervé This. - 1 online resource (152 p.) : 12 illus.
Frontmatter -- Contents -- Preface -- Introduction. Culinary Construction -- Appetizers -- 1. Hard-Boiled Egg with Mayonnaise -- 2. Simple Consommé -- Main Course -- 3. Leg of Lamb with Green Beans -- 4. Steak and French Fries -- Desserts -- 5. Lemon Meringue Pie -- 6. A New Kind of Chocolate Mousse -- Index
restricted access http://purl.org/coar/access_right/c_16ec
An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, 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 favoriteshard-boiled egg with mayonnaise, simple consommé, 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.
Mode of access: Internet via World Wide Web.
In English.
9780231144674 9780231513531
10.7312/this14466 doi
2008046268
Cooking, French.
Cooking.
Food habits--France.
Food--Analysis.
Food--Composition.
Gastronomy.
Molecular gastronomy.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
TX651 / .T36813 2009
641.50154
Building a Meal : From Molecular Gastronomy to Culinary Constructivism / Hervé This. - 1 online resource (152 p.) : 12 illus.
Frontmatter -- Contents -- Preface -- Introduction. Culinary Construction -- Appetizers -- 1. Hard-Boiled Egg with Mayonnaise -- 2. Simple Consommé -- Main Course -- 3. Leg of Lamb with Green Beans -- 4. Steak and French Fries -- Desserts -- 5. Lemon Meringue Pie -- 6. A New Kind of Chocolate Mousse -- Index
restricted access http://purl.org/coar/access_right/c_16ec
An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, 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 favoriteshard-boiled egg with mayonnaise, simple consommé, 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.
Mode of access: Internet via World Wide Web.
In English.
9780231144674 9780231513531
10.7312/this14466 doi
2008046268
Cooking, French.
Cooking.
Food habits--France.
Food--Analysis.
Food--Composition.
Gastronomy.
Molecular gastronomy.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
TX651 / .T36813 2009
641.50154