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Building a Meal
From Molecular Gastronomy to Culinary Constructivism
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Check link for latest rating. ( 83 ratings, 10 reviews)
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Format: Paperback / softback
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Building a Meal
$2899
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
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, Building a Meal, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favourites—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 importantly, 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, Hervé 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.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Building a Meal by Hervé This is praised for blending culinary art with scientific principles in a charming and insightful manner. The book is described as both witty and informative, offering cultural perspectives while celebrating the joy of cooking. It is highly recommended for its engaging exploration of molecular gastronomy, providing an accessible introduction to the subject for novice readers and an enriching experience for those familiar with the field.
Book Details
INFORMATION
ISBN: 9780231144674
Publisher: Columbia University Press
Format: Paperback / softback
Date Published: 06 September 2011
Country: United States
Imprint: Columbia University Press
Illustration: 12 illus.
Contributors:
- Translated by Malcolm DeBevoise
- Translated by Malcolm DeBevoise
Audience: Professional and scholarly
DIMENSIONS
Width: 152.0mm
Height: 203.0mm
Weight: 600g
Pages: 152
About the Author
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, including Herve This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.
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Molecular Gastronomy
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research...Hardback$5699Unit price /UnavailableAvailableShips in 3-4 weeks -
Molecular Gastronomy
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research...Paperback$3199Unit price /UnavailableAvailableShips in 3-4 weeks
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