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Building a meal from molecular gastronomy to culinary constructivism /

Considering six bistro favorites, Herve 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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Bibliografiske detaljer
Hovedforfatter: This, Herve
Institution som forfatter: ProQuest (Firm)
Format: Electronisk eBog
Sprog:engelsk
fransk
Udgivet: New York : Columbia University Press, 2009.
Serier:Arts and traditions of the table.
Fag:
Cookbooks.
Molecular gastronomy.
Food habits > France.
Cooking, French.
Cooking.
Electronic books.
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Beskrivelse
Summary:Considering six bistro favorites, Herve 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.
Emne beskrivelse:Includes index.
Fysisk beskrivelse:xiii, 135 p. : ill.
ISBN:9780231513531 (electronic bk.)
0231513534 (electronic bk.)

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