Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This

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  • ISBN 10 0231513534
  • ISBN 13 9780231513531
  • Published Jan 01 2009
  • Format Hardcover
  • Page Count 135
  • Language English
  • Countries United States
  • Publisher Columbia University Press

Publishers Text

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This is the head of the first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. Using science to test the recipes, principles, tricks, dictums, and maxims that inform the kitchen, Hervé This "unites the head with the hand" in order to defend and transform culinary practice.

In "Building a Meal," Hervé This's scientific project enters a new, exciting phase. Focusing on the preparation and ingredients of six bistro favorites-hard-boiled egg with mayonnaise, a simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse - he pinpoints the chemical properties that tickle our senses and stimulate our appetites. More importantly, he identifies the methods of construction that appeal to our memories, minds, and individual savoir-faire; the science that connects psychology to stomach. In proving that the creation of a meal is as satisfying as its consumption, Hervé This resets the balance between food and the imagination. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

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