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Building a meal from molecular gastronomy to culinary constructivism /

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.

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Bibliographic Details
Main Author:	This, Hervé
Corporate Author:	ebrary, Inc
Format:	Electronic eBook
Language:	English French
Published:	New York : Columbia University Press, 2009.
Series:	Arts and traditions of the table.
Subjects:	Cookbooks. Molecular gastronomy. Food habits > France. Cooking, French. Cooking. Electronic books.
Online Access:	An electronic book accessible through the World Wide Web; click to view
Tags:	Add Tag No Tags, Be the first to tag this record!

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