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.
保存先:
| 第一著者: | |
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| 団体著者: | |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 フランス語 |
| 出版事項: |
New York :
Columbia University Press,
2009.
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| シリーズ: | Arts and traditions of the table.
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| 主題: | |
| オンライン･アクセス: | An electronic book accessible through the World Wide Web; click to view |
| タグ: |
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目次:
- 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.