Cooking: The Quintessential Art: 23 - Brossura

This, Herve; Gagnaire, Pierre

Brossura

ISBN 10: 0520265947 ISBN 13: 9780520265943

Casa editrice: Univ of California Pr, 2010

Riassunto

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. Hervé 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.

Su questo libro

L'autore:

Hervé This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.

Product Description:

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.

Su questa edizione

• Editore: Univ of California Pr
• Data di pubblicazione: 2010
• ISBN 10: 0520265947
• ISBN 13: 9780520265943
• Rilegatura: Copertina flessibile
• Numero di pagine: 355