Cooking: The Quintessential Art

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9780520265943: Cooking: The Quintessential Art

From its intriguing opening question - 'How can we reasonably judge a meal?' - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

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This, Herve; Gagnaire, Pierre
ISBN 10: 0520265947 ISBN 13: 9780520265943
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This, Herve; Gagnaire, Pierre
Editore: University of California Press, United States (2010)
ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro University of California Press, United States, 2010. Paperback. Condizione libro: New. 201 x 152 mm. Language: English . Brand New Book. From its intriguing opening question - How can we reasonably judge a meal? - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world s foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food. Codice libro della libreria AAZ9780520265943

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This, Herve; Gagnaire, Pierre
Editore: University of California Press, United States (2010)
ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro University of California Press, United States, 2010. Paperback. Condizione libro: New. 201 x 152 mm. Language: English . Brand New Book. From its intriguing opening question - How can we reasonably judge a meal? - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world s foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food. Codice libro della libreria AAZ9780520265943

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This, Herve; Gagnaire, Pierre
Editore: University of California Press (2010)
ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro University of California Press, 2010. Condizione libro: New. Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking. It provide insights into the creative inspiration of one of the world's foremost chefs. Translator(s): DeBevoise, M. B. Series: California Studies in Food and Culture. Num Pages: 368 pages, 7 line illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 158 x 203 x 22. Weight in Grams: 438. The Quintessential Art. Series: California Studies in Food & Culture. 368 pages, Illustrations. Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking. It provide insights into the creative inspiration of one of the world's foremost chefs. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 158 x 203 x 22. Weight: 438. Translator(s): DeBevoise, M. B. . 2010. 0th Edition. Paperback. . . . . . Codice libro della libreria V9780520265943

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This, Herve; Gagnaire, Pierre
ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro Paperback. Condizione libro: New. Not Signed; From its intriguing opening question - 'How can we reasonably judge a meal?' - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scien. book. Codice libro della libreria ria9780520265943_rkm

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Descrizione libro University of California Press. Paperback. Condizione libro: new. BRAND NEW, Cooking: The Quintessential Art, Herve This, Pierre Gagnaire, M. B. DeBevoise, From its intriguing opening question - 'How can we reasonably judge a meal?' - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food. Codice libro della libreria B9780520265943

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This, Herve; Gagnaire, Pierre
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ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro University of California Press, 2010. Paperback. Condizione libro: New. Brand New Book. Shipping: Once your order has been confirmed and payment received, your order will then be processed. The book will be located by our staff, packaged and despatched to you as quickly as possible. From time to time, items get mislaid en route. If your item fails to arrive, please contact us first. We will endeavour to trace the item for you and where necessary, replace or refund the item. Please do not leave negative feedback without contacting us first. All orders will be dispatched within two working days. If you have any quesions please contact us. Codice libro della libreria V9780520265943

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This, Herve; Gagnaire, Pierre
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ISBN 10: 0520265947 ISBN 13: 9780520265943
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Descrizione libro University of California Press. Condizione libro: New. Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking. It provide insights into the creative inspiration of one of the world's foremost chefs. Translator(s): DeBevoise, M. B. Series: California Studies in Food and Culture. Num Pages: 368 pages, 7 line illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 158 x 203 x 22. Weight in Grams: 438. The Quintessential Art. Series: California Studies in Food & Culture. 368 pages, Illustrations. Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking. It provide insights into the creative inspiration of one of the world's foremost chefs. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 158 x 203 x 22. Weight: 438. Translator(s): DeBevoise, M. B. . 2010. 0th Edition. Paperback. . . . . Books ship from the US and Ireland. Codice libro della libreria V9780520265943

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Descrizione libro University of California Press, 2010. PAP. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria WF-9780520265943

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Descrizione libro Condizione libro: New. Bookseller Inventory # ST0520265947. Codice libro della libreria ST0520265947

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