TY  - BOOK
AU  - This,Hervé
AU  - DeBevoise,Malcolm
TI  - Building a Meal: From Molecular Gastronomy to Culinary Constructivism 
SN  - 9780231144674
AV  - TX651 .T36813 2009
U1  - 641.50154 22
PY  - 2009///]
CY  - New York, NY : 
PB  - Columbia University Press, 
KW  - Cooking, French
KW  - Cooking
KW  - Food habits
KW  - France
KW  - Food
KW  - Analysis
KW  - Composition
KW  - Gastronomy
KW  - Molecular gastronomy
KW  - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
KW  - bisacsh
N1  - 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; Issued also in print
N2  - 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
UR  - https://doi.org/10.7312/this14466
UR  - https://www.degruyter.com/isbn/9780231513531
UR  - https://www.degruyter.com/document/cover/isbn/9780231513531/original
ER  -