Building a meal from molecular gastronomy to culinary constructivism
(eBook)
Uniform Title
Author
Contributors
Published
New York : Columbia University Press, 2009.
Physical Desc
xiii, 135 pages : ill.
Status
More Details
Format
eBook
Language
English
Notes
General Note
Includes index.
Description
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.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Language
Translated from the French.
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Citations
APA Citation, 7th Edition (style guide)
This, H. (2009). Building a meal: from molecular gastronomy to culinary constructivism . Columbia University Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)This, Hervé. 2009. Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Columbia University Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Constructivism Columbia University Press, 2009.
MLA Citation, 9th Edition (style guide)This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Constructivism Columbia University Press, 2009.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
58bd87de-007e-a9a4-8893-a9a179c58c4f-eng
Grouping Information
| Grouped Work ID | 58bd87de-007e-a9a4-8893-a9a179c58c4f-eng |
|---|---|
| Full title | building a meal from molecular gastronomy to culinary constructivism |
| Author | this hervé |
| Grouping Category | book |
| Last Update | 2022-06-07 21:23:19PM |
| Last Indexed | 2024-05-04 03:59:12AM |
Book Cover Information
| Image Source | google_title_author |
|---|---|
| First Loaded | Jan 1, 2022 |
| Last Used | Jan 1, 2022 |
Marc Record
| First Detected | Aug 09, 2021 12:20:00 PM |
|---|---|
| Last File Modification Time | Nov 22, 2021 08:15:57 AM |
MARC Record
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| 100 | 1 | |a This, Hervé. | |
| 240 | 1 | 0 | |a Construisons un repas.|l English |
| 245 | 1 | 0 | |a Building a meal|h [eBook] :|b from molecular gastronomy to culinary constructivism /|c Hervé This ; translated by Malcolm DeBevoise. |
| 260 | |a New York :|b Columbia University Press,|c 2009. | ||
| 300 | |a xiii, 135 p. :|b ill. | ||
| 490 | 1 | |a Arts and traditions of the table | |
| 500 | |a Includes index. | ||
| 505 | 0 | |a Hard-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 | |a 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. | ||
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 546 | |a Translated from the French. | ||
| 650 | 0 | |a Cookbooks. | |
| 650 | 0 | |a Molecular gastronomy. | |
| 650 | 0 | |a Food habits|z France. | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooking. | |
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| 830 | 0 | |a Arts and traditions of the table. | |
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| 945 | |a E-Book | ||
