02880nam 2200889 a 450 991096857530332120251130110305.09786612796425978128279642312827964299780231513531023151353410.7312/this14466(CKB)2550000000018587(EBL)908180(OCoLC)826477031(SSID)ssj0000398741(PQKBManifestationID)12154784(PQKBTitleCode)TC0000398741(PQKBWorkID)10362784(PQKB)11448208(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(Au-PeEL)EBL31756368(Perlego)832187(MiAaPQ)EBC908180(NyNyDIG)DIGCOLUP1969(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.9780231144674 0231144679 9780231144667 0231144660 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 Malcolm1828322MiAaPQMiAaPQMiAaPQBOOK9910968575303321Building a meal4460325UNINA