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.

Bibliographic Details

Main Author:	This, Herve
Corporate Author:	ProQuest (Firm)
Format:	Electronic eBook
Language:	English French
Published:	New York : Columbia University Press, 2009.
Series:	Arts and traditions of the table.
Subjects:	Cookbooks. Molecular gastronomy. Food habits > France. Cooking, French. Cooking. Electronic books.
Online Access:	Click to View
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