Building a meal
Subtitle: from molecular gastronomy to culinary arts and traditions of the table
By: Hervé This ; translated by M.B. DeBevoise
Series: Arts and traditions of the table : perspectives on culinary history
Publisher: Columbia University Press
Published: 2009
Place of publication: New York
Language: eng
Number of pages: 152
ISBN-13: 9780231144667; 9780231513531
Subjects: Cookery; Gastronomy; Food habits -- France; Cookery, French
Work titles: Construisons un repas.
Description: 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.
Notes: Includes index.