Title: Building a meal
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.
Subjects: Gastronomy, Food habits, French Cookery, Cookery, Cooking, French Cooking, Molecular gastronomy, Cooking, french
Places: France