This Building a Meal

From Molecular Gastronomy to Culinary Constructivism
1. Auflage 2009
ISBN: 978-0-231-51353-1
Verlag: De Gruyter
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 152 Seiten, Format (B × H): 152 mm x 203 mm

No detailed description available for "Building a Meal".

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

DeBevoise, Malcolm

Fachgebiete

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

Inhaltsverzeichnis

Preface
Introduction

The Complexity of the World
1. Hard-Boiled Egg with Mayonnaise
2. Simple Consomme
3. Leg of Lamb with Green Beans
4. Steak and French Fries
5. Lemon Meringue Pie
6. A New Kind of Chocolate Mousse
Looking Ahead
Note-by-Note Cooking
Reforming Education
Culinary Constructivism
Constructing a Menu
The Unending Conversation
Artisans and Artists
Index

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.