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Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism / Herv�e This ; translated by Malcolm DeBevoise.

By:

This, Herv�e

Contributor(s):

ebrary, Inc

Language: English Original language: French Series: Arts and traditions of the tablePublication details: New York : Columbia University Press, 2009.Description: xiii, 135 p. : illUniform titles:

Construisons un repas. English

Subject(s):

Genre/Form:

Electronic books.

DDC classification:

641.5 22

LOC classification:

TX651 .T36813 2009eb

Online resources:

An electronic book accessible through the World Wide Web; click to view

Contents:

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.

Summary: 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.

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Holdings
Item type	Current library	Call number	URL	Status	Date due	Barcode	Item holds
E-Book	Strathmore University (Main Library) Online Resource		Link to resource	Not for loan

Total holds: 0

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.

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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

Translated from the French.

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