| Building a Meal: From Molecular Gastronomy to Culinary Constructivism Contributor(s): This, Hervé (Author), Debevoise, Malcolm (Translator) |
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ISBN: 0231144660 ISBN-13: 9780231144667 Publisher: Columbia University Press OUR PRICE: $17.96 Product Type: Hardcover - Other Formats Published: March 2009 Annotation: By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation. |
| Additional Information |
| BISAC Categories: - Cooking | History - Cooking | Courses & Dishes - General - Cooking | Methods - General |
| Dewey: 641.5 |
| LCCN: 2008046268 |
| Series: Arts and Traditions of the Table: Perspectives on Culinary History |
| Physical Information: 0.8" H x 6.1" W x 8" (0.75 lbs) 152 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: An internationally renowned chemist, popular television personality, and bestselling author, Herv 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, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm , 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. |