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[null,"1.","Record Nr.",null,"UNINA9910968575303321"]
[null,null,"Autore",null,"This Hervé"]
[null,null,"Titolo",null,"Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise"]
[null,null,"Pubbl/distr/stampa",null,"New York, : Columbia University Press, 2009"]
[null,null,"ISBN",null,"9786612796425"]
[{"$nulls":4},"9781282796423"]
[{"$nulls":4},"1282796429"]
[{"$nulls":4},"9780231513531"]
[{"$nulls":4},"0231513534"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (153 p.)"]
[null,null,"Collana",null,"Arts and traditions of the table"]
[null,null,"Disciplina",null,"641.5"]
[null,null,"Soggetti",null,"Cookbooks"]
[{"$nulls":4},"Molecular gastronomy"]
[{"$nulls":4},"Food habits - France"]
[{"$nulls":4},"Cooking, French"]
[{"$nulls":4},"Cooking"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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."]