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_c973438 _d973438 |
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| 003 | CaOOAMICUS | ||
| 005 | 20210721020736.0 | ||
| 008 | 210529s2009 nyu 000 u eng c | ||
| 020 | _a9780231144674 | ||
| 040 |
_aUCA-CYT _bspa |
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| 100 | 1 | _aThis, Hervé. | |
| 240 | 1 | 0 |
_aConstruisons un repas. _lEnglish |
| 245 | 1 | 0 |
_aBuilding a meal : _bfrom molecular gastronomy to culinary constructivism / _cHervé This ; translated by Malcolm DeBevoise. |
| 260 |
_aNew York : _bColumbia University Press, _c2009. |
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| 300 |
_axiii, 135 p. : _bill. ; _c21 cm |
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| 490 | 0 | _aArts and traditions of the table | |
| 500 | _aIncludes index | ||
| 505 | 0 | _aHard-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 | |
| 520 | _aConsidering 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 | ||
| 520 | 3 | _aAn internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase.Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, 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 is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations.The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation. | |
| 538 | _aConexión a Internet. Navegador WWW y lector Ebrary Reader | ||
| 546 | _aTranslated from the French | ||
| 650 | 0 | 4 |
_aCocina _97048 |
| 650 | 0 | 4 |
_aGastronomía _96097 |
| 650 | 0 | 4 |
_aHábitos alimenticios _94468 |
| 907 | _a84ln | ||
| 942 |
_2cdu _n0 _01 |
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