Building a Meal: From Molecular Gastronomy to Culinary Constructivism

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9780231144674: Building a Meal: From Molecular Gastronomy to Culinary Constructivism

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.

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Herve This
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Columbia University Press, United States, 2011. Paperback. Condizione libro: New. Reprint. 200 x 152 mm. 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 AAS9780231144674

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Herve This
Editore: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Columbia University Press, 2011. PAP. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780231144674

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Herve This
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Columbia University Press, United States, 2011. Paperback. Condizione libro: New. Reprint. 200 x 152 mm. 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 AAS9780231144674

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This, Hervé
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ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Columbia University Press, 2011. Paperback. Condizione libro: New. Codice libro della libreria 0231144679

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ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Columbia University Press. PAPERBACK. Condizione libro: New. 0231144679 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 15343778

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This, Herve
Editore: Columbia University Press, United States (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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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

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

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Herve This, Malcolm DeBevoise
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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

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This, Herv?
Editore: Columbia University Press (2011)
ISBN 10: 0231144679 ISBN 13: 9780231144674
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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

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Herve This
ISBN 10: 0231144679 ISBN 13: 9780231144674
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Descrizione libro Paperback. Condizione libro: New. 150mm x 10mm x 201mm. Paperback. An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy--the scientific explorati.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 135 pages. 0.249. Codice libro della libreria 9780231144674

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