Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Paperback

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism
  • Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Paperback

Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Paperback

by Hervé This
$14.95
$14.95
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Hardcover $19.95 Paperback $14.95

Book Overview

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
ISBN9780231144674
Author Hervé This
PublisherColumbia University Press
GenreFood & cooking and History
FormatPaperback
PublishedSeptember 2011
LanguageENG- English
Pages152
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Cooking History Nonfiction

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More by Hervé This

Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Hardcover

Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Hardcover

By Hervé This

About Hervé This

Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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