Adresse
Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTechFrance
contact
Array ( [TITRE] => <b>Type de document : </b> [TITRE_CLEAN] => Type de document [OPAC_SHOW] => 1 [TYPE] => list [AFF] => Livre [ID] => 4 [NAME] => cp_typdoc [DATATYPE] => integer [VALUES] => Array ( [0] => 5 ) )
Titre : |
Building a meal : from molecular gastronomy to culinary constructivism
|
Auteur(s) : | Hervé This, Auteur |
Type de document : | Livre |
Sujets : | Gastronomie moléculaire |
Résumé : |
"With this new book, Hervé This'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- 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, Hervé 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 expe[...] "With this new book, Hervé This'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- 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, Hervé 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." - Source by editor. |
Editeur(s) : | New York : Columbia university press |
Date de publication : | 2011 |
Collection : | Arts and traditions of the table |
Format : | 1 vol. (XIII -135 p.) / ill., couv. ill. en coul. / 21 cm |
Note(s) : |
Index |
Langue(s) : | Anglais |
Identifiant : | 978-0-231-14466-7 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=157651 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU3.1 THI | Papier | Empruntable Disponible |