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.

Bibliographic Details

Main Author:	This, Hervé
Format:	Book
Language:	English
Language Notes:	Translated from the French.
Published:	New York : Columbia University Press, 2009.
Series:	Arts and traditions of the table.
Subjects:	Cooking. Gastronomy. Food habits > France. Cooking, French.