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.
Kaydedildi:
| Yazar: | |
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| Müşterek Yazar: | |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce Fransızca |
| Baskı/Yayın Bilgisi: |
New York :
Columbia University Press,
2009.
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| Seri Bilgileri: | Arts and traditions of the table.
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| Konular: | |
| Online Erişim: | An electronic book accessible through the World Wide Web; click to view |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
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İçindekiler:
- 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.