Building a Meal

From Molecular Gastronomy to Culinary Constructivism
Erscheinungsjahr 2011
ISBN: 978-0-231-14467-4
Verlag: Columbia University Press

Buch, Englisch, 152 Seiten, Print PDF, Format (B × H): 154 mm x 205 mm, Gewicht: 228 g

An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites -- hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse -- Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

Debevoise, Malcolm

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Populärwissenschaftliche Werke
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Physikalische Chemie

Inhaltsverzeichnis

PrefaceIntroduction The Complexity of the World1. Hard-Boiled Egg with Mayonnaise2. Simple Consomme3. Leg of Lamb with Green Beans4. Steak and French Fries5. Lemon Meringue Pie6. A New Kind of Chocolate MousseLooking AheadNote-by-Note CookingReforming EducationCulinary ConstructivismConstructing a MenuThe Unending ConversationArtisans and ArtistsIndex

Über Autor(innen)

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.

M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.