Coverart for item
The Resource Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise, (electronic resource)

Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise, (electronic resource)

Label
Building a meal : from molecular gastronomy to culinary constructivism
Title
Building a meal
Title remainder
from molecular gastronomy to culinary constructivism
Statement of responsibility
Hervé This ; translated by Malcolm DeBevoise
Creator
Contributor
Subject
Genre
Language
  • eng
  • fre
  • eng
Summary
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
Member of
Cataloging source
CaPaEBR
http://library.link/vocab/creatorName
This, Hervé
Illustrations
illustrations
Index
index present
Language note
Translated from the French
Literary form
non fiction
Nature of contents
standards specifications
http://library.link/vocab/relatedWorkOrContributorName
ebrary, Inc
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Cookbooks
  • Molecular gastronomy
  • Food habits
  • Cooking, French
  • Cooking
Label
Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise, (electronic resource)
Instantiates
Publication
Note
Includes index
Color
multicolored
Contents
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
Control code
ebr10387067
Dimensions
21 cm
Dimensions
unknown
Extent
xiii, 135 p.
Form of item
electronic
Other physical details
ill.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)607845230
Label
Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise, (electronic resource)
Publication
Note
Includes index
Color
multicolored
Contents
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
Control code
ebr10387067
Dimensions
21 cm
Dimensions
unknown
Extent
xiii, 135 p.
Form of item
electronic
Other physical details
ill.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)607845230

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
Processing Feedback ...