Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Paperback | September 6, 2011

byHervé ThisTranslated byMalcolm DeBevoise

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An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating.

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An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating.

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 ...

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Format:PaperbackDimensions:152 pagesPublished:September 6, 2011Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231144679

ISBN - 13:9780231144674

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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.