Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

Valutazione media 3,59
( su 58 valutazioni fornite da Goodreads )
 
9780231144674: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Book Description:

An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the 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 book, the molecular gastronomist'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―Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. 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 can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.

About the Author:

Hervé 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 Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Herve This
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Paperback Quantità: 10
Da
Book Depository hard to find
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2011. Paperback. Condizione libro: New. Reprint. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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, 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. Codice libro della libreria BTE9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 11,14
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

Herve This
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Paperback Quantità: 1
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2011. Paperback. Condizione libro: New. Reprint. Language: English . Brand New Book. 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, 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. Codice libro della libreria AAU9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 11,39
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

Herve This
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Paperback Quantità: 1
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2011. Paperback. Condizione libro: New. Reprint. Language: English . Brand New Book. 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, 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. Codice libro della libreria AAU9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 12,23
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

This, Herve
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Trade Paperback Quantità: 1
Da
Powell's Books
(Portland, OR, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, United States, 2011. Trade Paperback. Condizione libro: New. TRADE PAPERBACK Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Science and Mathematics>Environmental Studies>General. Book: NEW, New. Bookseller Inventory # 01978023114467400. Codice libro della libreria 01978023114467400

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 9,28
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,85
In U.S.A.
Destinazione, tempi e costi

5.

Hervé This
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Quantità: 1
Da
BWB
(Valley Stream, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97802311446740000000

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 14,12
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

6.

This, Herv?
Editore: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Brossura Quantità: 1
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2011. Condizione libro: New. 2011. Reprint. 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. . . . . . . Codice libro della libreria V9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 15,31
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Irlanda a: U.S.A.
Destinazione, tempi e costi

7.

This, Hervé
Editore: Columbia University Press
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Brossura Quantità: 1
Da
Kennys Bookstore
(Olney, MD, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Columbia University Press. Condizione libro: New. 2011. Reprint. 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. . . . . . Books ship from the US and Ireland. Codice libro della libreria V9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 15,59
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

8.

Herve This
Editore: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Brossura Quantità: 1
Da
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2011. Condizione libro: New. Codice libro della libreria EH9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 12,50
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,99
Da: Germania a: U.S.A.
Destinazione, tempi e costi

9.

Herve This, Malcolm DeBevoise
Editore: Columbia University Press
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Paperback Quantità: 1
Da
THE SAINT BOOKSTORE
(Southport, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press. Paperback. Condizione libro: new. BRAND NEW, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Herve This, Malcolm DeBevoise, 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. Codice libro della libreria B9780231144674

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 9,05
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 7,74
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

10.

Herve This
Editore: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
Nuovi Brossura Quantità: 1
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Columbia University Press, 2011. Condizione libro: New. book. Codice libro della libreria ria9780231144674_rkm

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 13,25
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,31
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro