Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Paperback | September 6, 2011

byHervé ThisTranslated byMalcolm DeBevoise

not yet rated|write a review

An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, Hervé This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites?hard-boiled egg with mayonnaise, simple consommé, 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.

Pricing and Purchase Info

$14.95

In stock online
Ships free on orders over $25

From the Publisher

An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, Hervé Thi...

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.M. B. DeBevoise has translated almost thirty works from French and Italian in ...

other books by Hervé This

Molecular Gastronomy: Exploring The Science Of Flavor
Molecular Gastronomy: Exploring The Science Of Flavor

Paperback|Aug 18 2008

$13.36 online$16.95list price(save 21%)
Note-by-Note Cooking: The Future of Food
Note-by-Note Cooking: The Future of Food

Paperback|Dec 13 2016

$16.95

Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Building a Meal: From Molecular Gastronomy to Culinary ...

Hardcover|Mar 13 2009

$19.50 online$19.95list price
see all books by Hervé This
Format:PaperbackDimensions:152 pages, 8 × 6 × 0.68 inPublished:September 6, 2011Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231144679

ISBN - 13:9780231144674

Look for similar items by category:

Customer Reviews of Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Reviews

Extra Content

Table of Contents

PrefaceIntroduction The Complexity of the World1. Hard-Boiled Egg with Mayonnaise2. Simple Consomme3. Leg of Lamb with Green Beans4. Steak and French Fries5. Lemon Meringue Pie6. A New Kind of Chocolate MousseLooking AheadNote-by-Note CookingReforming EducationCulinary ConstructivismConstructing a MenuThe Unending ConversationArtisans and ArtistsIndex

Editorial Reviews

For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended.