An internationally renowned chemist and bestselling author, Herve This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the 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 book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of ...
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An internationally renowned chemist and bestselling author, Herve This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the 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 book, the molecular gastronomist'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--Herve This isolates the exact chemical properties that tickle the senses and stimulate our appetites. 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 can be as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.
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Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $2.38, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2009 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $2.38, good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2009 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $3.00, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2009 by Columbia University Press.
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Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $5.40, very good condition, Sold by Midtown Scholar Bookstore rated 5.0 out of 5 stars, ships from Harrisburg, PA, UNITED STATES, published 2009 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $5.42, good condition, Sold by Midtown Scholar Bookstore rated 5.0 out of 5 stars, ships from Harrisburg, PA, UNITED STATES, published 2009 by Columbia University Press.
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Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD Standard-sized.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $5.43, very good condition, Sold by Midtown Scholar Bookstore rated 5.0 out of 5 stars, ships from Harrisburg, PA, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $6.49, very good condition, Sold by Magers and Quinn Booksellers rated 5.0 out of 5 stars, ships from Minneapolis, MN, UNITED STATES, published 2009 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $9.50, like new condition, Sold by Powell's Books Chicago rated 5.0 out of 5 stars, ships from Chicago, IL, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Building a Meal: From Molecular Gastronomy to Culinary to cart. $9.50, very good condition, Sold by Powell's Books Chicago rated 5.0 out of 5 stars, ships from Chicago, IL, UNITED STATES, published 2011 by Columbia University Press.
