Description: An internationally renowned chemist, popular television personality, and bestselling author, Herve 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, Herve This unites the head with the hand in order to defend and transform culinary practice.With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consomme, 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.
Price: 24.88 AUD
Location: Hillsdale, NSW
End Time: 2024-11-18T18:02:02.000Z
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EAN: 9780231144674
UPC: 9780231144674
ISBN: 9780231144674
MPN: N/A
Book Title: Building a Meal: From Molecular Gastronomy to Culi
Item Length: 20.1 cm
Item Weight: 0.16 kg
Publisher: Columbia University Press
Publication Year: 2011
Subject: Science
Item Height: 203 mm
Number of Pages: 152 Pages
Language: English
Publication Name: Building a Meal: from Molecular Gastronomy to Culinary Constructivism
Type: Textbook
Author: Herve this
Item Width: 152 mm
Format: Paperback
