Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Building a meal [[electronic resource] ] : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise
| Building a meal [[electronic resource] ] : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise |
| Autore | This Hervé |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2009 |
| Descrizione fisica | 1 online resource (153 p.) |
| Disciplina | 641.5 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cookbooks
Molecular gastronomy Food habits - France Cooking, French Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-79642-9
9786612796425 0-231-51353-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910457316603321 |
This Hervé
|
||
| New York, : Columbia University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Building a meal [[electronic resource] ] : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise
| Building a meal [[electronic resource] ] : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise |
| Autore | This Hervé |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2009 |
| Descrizione fisica | 1 online resource (153 p.) |
| Disciplina | 641.5 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cookbooks
Molecular gastronomy Food habits - France Cooking, French Cooking |
| ISBN |
1-282-79642-9
9786612796425 0-231-51353-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910781014803321 |
|
This Hervé
|
||
| New York, : Columbia University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise
| Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise |
| Autore | This Hervé |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2009 |
| Descrizione fisica | 1 online resource (153 p.) |
| Disciplina | 641.5 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cookbooks
Molecular gastronomy Food habits - France Cooking, French Cooking |
| ISBN |
1-282-79642-9
9786612796425 0-231-51353-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910823076503321 |
|
This Hervé
|
||
| New York, : Columbia University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor
| Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor |
| Autore | This Herve |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9910462313103321 |
|
This Herve
|
||
| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor
| Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor |
| Autore | This Herve |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9910785769803321 |
|
This Herve
|
||
| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor
| Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor |
| Autore | This Herve |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9910814105203321 |
|
This Herve
|
||
| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||