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.
Main Author: | |
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Format: | Book |
Language: | English |
Published: |
New York :
Columbia University Press,
2009.
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Series: | Arts and traditions of the table.
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Subjects: |
Evans: Library Stacks
Call Number: |
TX651 .T36813 2009 |
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Call Number | Status | Get It |
TX651 .T36813 2009 | Available |