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.

Détails bibliographiques

Auteur principal:	This, Hervé
Collectivité auteur:	ebrary, Inc
Format:	Électronique eBook
Langue:	anglais français
Publié:	New York : Columbia University Press, 2009.
Collection:	Arts and traditions of the table.
Sujets:	Cookbooks. Molecular gastronomy. Food habits > France. Cooking, French. Cooking. Electronic books.
Accès en ligne:	An electronic book accessible through the World Wide Web; click to view
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