02736nam 2200829 a 450 991082307650332120200520144314.01-282-79642-997866127964250-231-51353-410.7312/this14466(CKB)2550000000018587(EBL)908180(OCoLC)826477031(SSID)ssj0000398741(PQKBManifestationID)12154784(PQKBTitleCode)TC0000398741(PQKBWorkID)10362784(PQKB)11448208(MiAaPQ)EBC908180(DE-B1597)459385(OCoLC)1013963294(OCoLC)1037981396(OCoLC)1042029005(OCoLC)1045523778(OCoLC)1046606570(OCoLC)1047008473(OCoLC)979776509(DE-B1597)9780231513531(Au-PeEL)EBL908180(CaPaEBR)ebr10387067(CaONFJC)MIL279642(MiAaPQ)EBC31756368(Au-PeEL)EBL31756368(EXLCZ)99255000000001858720081023d2009 uy 0engur|n|---|||||txtccrBuilding a meal from molecular gastronomy to culinary constructivism /Hervé This ; translated by Malcolm DeBevoise1st ed.New York Columbia University Press20091 online resource (153 p.)Arts and traditions of the tableIncludes index.0-231-14467-9 0-231-14466-0 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.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.Arts and traditions of the table.CookbooksMolecular gastronomyFood habitsFranceCooking, FrenchCookingCookbooks.Molecular gastronomy.Food habitsCooking, French.Cooking.641.5This Hervé408445DeBevoise Malcolm1648706MiAaPQMiAaPQMiAaPQBOOK9910823076503321Building a meal3997051UNINA