Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism / Herv�e This ; translated by Malcolm DeBevoise.
By: This, Herv�e.
Contributor(s): ebrary, Inc.
Material type:
BookSeries: Arts and traditions of the table: Publisher: New York : Columbia University Press, 2009Description: xiii, 135 p. : ill.Uniform titles: Construisons un repas. English Subject(s): Cookbooks | Molecular gastronomy | Food habits -- France | Cooking, French | CookingGenre/Form: Electronic books.DDC classification: 641.5 Online resources: An electronic book accessible through the World Wide Web; click to view | Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
|---|---|---|---|---|---|---|---|---|
E-book
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IUKL Library | Subscripti | http://site.ebrary.com/lib/kliuc/Doc?id=10387067 | 1 | Available |
Includes index.
Hard-boiled egg with mayonnaise -- Simple consomm�e -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
Considering six bistro favorites, Herv�e 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.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
Translated from the French.
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