Research Catalog
Building a meal : from molecular gastronomy to culinary constructivism
- Title
- Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.
- Author
- This, Hervé.
- Publication
- New York : Columbia University Press, 2009.
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFD 09-3552 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xiii, 135 p. : ill.; 21 cm.
- Summary
- Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
- Series Statement
- Arts and traditions of the table
- Uniform Title
- Construisons un repas. English
- Arts and traditions of the table.
- Alternative Title
- Construisons un repas.
- Subject
- Note
- Includes index.
- Language (note)
- Translated from the French.
- Contents
- Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
- Call Number
- JFD 09-3552
- ISBN
- 9780231144667 (hard cover : alk. paper)
- 0231144660 (hard cover : alk. paper)
- LCCN
- 2008046268
- OCLC
- 263498344
- Author
- This, Hervé.
- Title
- Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.
- Imprint
- New York : Columbia University Press, 2009.
- Series
- Arts and traditions of the tableArts and traditions of the table.
- Language
- Translated from the French.
- Research Call Number
- JFD 09-3552