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:
2900231144666
Pub. Date:
03/13/2009
Publisher:
Columbia University Press
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Overview

Building a Meal: From Molecular Gastronomy to Culinary Constructivism

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: 2900231144666
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: 6.50(w) x 1.50(h) x 9.50(d)

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

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