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.
Zapisane w:
| 1. autor: | |
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| Korporacja: | |
| Format: | Elektroniczne E-book |
| Język: | angielski francuski |
| Wydane: |
New York :
Columbia University Press,
2009.
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| Seria: | Arts and traditions of the table.
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| Hasła przedmiotowe: | |
| Dostęp online: | An electronic book accessible through the World Wide Web; click to view |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
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MARC
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| 020 | |z 9780231144667 (hard cover : alk. paper) | ||
| 020 | |z 0231144660 (hard cover : alk. paper) | ||
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| 050 | 1 | 4 | |a TX651 |b .T36813 2009eb |
| 082 | 0 | 4 | |a 641.5 |2 22 |
| 100 | 1 | |a This, Hervé. | |
| 240 | 1 | 0 | |a Construisons un repas. |l English |
| 245 | 1 | 0 | |a Building a meal |h [electronic resource] : |b from molecular gastronomy to culinary constructivism / |c Hervé This ; translated by Malcolm DeBevoise. |
| 260 | |a New York : |b Columbia University Press, |c 2009. | ||
| 300 | |a xiii, 135 p. : |b ill. | ||
| 490 | 1 | |a Arts and traditions of the table | |
| 500 | |a Includes index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 546 | |a Translated from the French. | ||
| 650 | 0 | |a Cookbooks. | |
| 650 | 0 | |a Molecular gastronomy. | |
| 650 | 0 | |a Food habits |z France. | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooking. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a Arts and traditions of the table. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10387067 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 110385 |d 110385 | ||