Store besparelser
Hurtig levering
Gemte
Log ind
0
Kurv
Kurv
Building a Meal
- From Molecular Gastronomy to Culinary Constructivism
Engelsk Paperback
Building a Meal
- From Molecular Gastronomy to Culinary Constructivism
Engelsk Paperback

208 kr
Tilføj til kurv
Sikker betaling
6 - 8 hverdage

Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
152
ISBN-13:
9780231144674
Indbinding:
Paperback
Udgave:
ISBN-10:
0231144679
Kategori:
Udg. Dato:
6 sep 2011
Længde:
9mm
Bredde:
156mm
Højde:
204mm
Forlag:
Columbia University Press
Oplagsdato:
6 sep 2011
Forfatter(e):