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.
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| Uniform title: | Construisons un repas. |
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| Author / Creator: | |
| Other Authors / Creators: | DeBevoise, M. B., translator. |
| Format: | eBook Electronic |
| Language: | English French |
| Language notes: | Translated from the French. |
| Imprint: | New York : Columbia University Press, 2009. |
| Series: | Arts and traditions of the table.
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| Subjects: | |
| Online Access: | Click here for full text at JSTOR |