Herve This

Building a Meal

From Molecular Gastronomy to Culinary Constructivism
Übersetzer: Debevoise, Malcolm

• Broschiertes Buch

Produktbeschreibung

The internationally renowned chemist, television personality and author of Kitchen Mysteries reveals the science behind six bistro favorites including consommé and chocolate mousse to demonstrate how a meal's preparation can be as satisfying as its consumption. Reprint.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Columbia University Press
• Seitenzahl: 152
• Erscheinungstermin: 6. September 2011
• Englisch
• Abmessung: 205mm x 154mm x 12mm
• Gewicht: 228g
• ISBN-13: 9780231144674
• ISBN-10: 0231144679
• Artikelnr.: 33677142

Autorenporträt

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 every branch of scholarship, including Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

Inhaltsangabe

Preface
Introduction
The Complexity of the World
1. Hard-Boiled Egg with Mayonnaise
2. Simple Consomme
3. Leg of Lamb with Green Beans
4. Steak and French Fries
5. Lemon Meringue Pie
6. A New Kind of Chocolate Mousse
Looking Ahead
Note-by-Note Cooking
Reforming Education
Culinary Constructivism
Constructing a Menu
The Unending Conversation
Artisans and Artists
Index