Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This | Hardcover | Barnes & Noble
Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Building a Meal: From Molecular Gastronomy to Culinary Constructivism

by Herve This
     
 

ISBN-10: 0231144660

ISBN-13: 9780231144667

Pub. Date: 03/13/2009

Publisher: Columbia University Press

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

Overview

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.

Product Details

ISBN-13:
9780231144667
Publisher:
Columbia University Press
Publication date:
03/13/2009
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Edition description:
New Edition
Pages:
152
Product dimensions:
6.10(w) x 8.10(h) x 1.00(d)
Age Range:
18 Years

Table of Contents

Preface Introduction The Complexity of the World
1. Hard-Boiled Egg with Mayonnaise
2. Simple Consomme
3. Leg of Lamb with Green Beans
4. Steak and French Fries
5. Lemon Meringue Pie
6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >