Library Catalog
Amazon cover image
Image from Amazon.com

Building a Meal : From Molecular Gastronomy to Culinary Constructivism / Hervé This.

By: Contributor(s): Material type: TextTextPublisher: New York, NY : Columbia University Press, [2009]Copyright date: ©2009Description: 1 online resource (152 p.) : 12 illusContent type:
Media type:
Carrier type:
ISBN:
  • 9780231144674
  • 9780231513531
Subject(s): DDC classification:
  • 641.50154 22
LOC classification:
  • TX651 .T36813 2009
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
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
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780231513531

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 online access with authorization star

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 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.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)