Learn how to Building A Meal
From Molecular Gastronomy to Culinary Constructivism
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Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
Uniform Title
Construisons un repas. English
Imprint:
New York - Columbia University Press
Pages:
135
Series:
ISBN:
9780231144667, 0231144660
Call number:
641.5 T448b 2009
Language:
English and
French
Contents:
Hard-boiled egg with mayonnaise
Simple consommé
Leg of lamb with green beans
Steak and french fries
Lemon meringue pie
A new kind of chocolate mousse
Simple consommé
Leg of lamb with green beans
Steak and french fries
Lemon meringue pie
A new kind of chocolate mousse
Notes:
Includes index
Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse
Translated from the French
Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse
Translated from the French
Statement of responsibility:
Hervé This ; translated by Malcolm DeBevoise
Characteristics:
xiii, 135 p. :,ill. ;,21 cm
Author (Original Script):
This, Hervé
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