TY  - BOOK
AU  - This,Herv�e.
ED  - ebrary, Inc.
TI  - Building a meal: from molecular gastronomy to culinary constructivism 
T2  - Arts and traditions of the table
AV  - TX651 .T36813 2009eb
U1  - 641.5 22
PY  - 2009///
CY  - New York
PB  - Columbia University Press
KW  - Cookbooks
KW  - Molecular gastronomy
KW  - Food habits
KW  - France
KW  - Cooking, French
KW  - Cooking
KW  - Electronic books
KW  - local
N1  - Includes index; Hard-boiled egg with mayonnaise -- Simple consomm�e -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse; Electronic reproduction; Palo Alto, Calif.; ebrary; 2013; Available via World Wide Web; Access may be limited to ebrary affiliated libraries
N2  - Considering six bistro favorites, Herv�e 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
UR  - http://site.ebrary.com/lib/strathmore/Doc?id=10387067
ER  -