.png){kind=logo}
19%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Herve This
€ 17.99
€ 14.50
FREE Delivery in Ireland
Description for Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Paperback. Translator(s): DeBevoise, Malcolm. Num Pages: 152 pages, 12 illus. BIC Classification: PD. Category: (P) Professional & Vocational. Dimension: 204 x 156 x 9. Weight in Grams: 228. From Molecular Gastronomy to Culinary Constructivism. 152 pages, illustrations. Cateogry: (P) Professional & Vocational. BIC Classification: PD. Dimension: 204 x 156 x 9. Weight: 226. Translator(s): DeBevoise, Malcolm.
An internationally renowned chemist, popular television personality, and bestselling author, Herve 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, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, ... Read more
An internationally renowned chemist, popular television personality, and bestselling author, Herve 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, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, ... Read more
Product Details
Publisher
Columbia University Press
Number of pages
152
Format
Paperback
Publication date
2011
Condition
New
Weight
225g
Number of Pages
152
Place of Publication
New York, United States
ISBN
9780231144674
SKU
V9780231144674
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Herve This
Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books. M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, ... Read more
Reviews for Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Herve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity.
Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's ... Read more
Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's ... Read more