Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This


An the world over well known chemist, renowned tv character, and bestselling writer, Hervé This heads the 1st laboratory dedicated to molecular gastronomy—the medical exploration of cooking and consuming. via checking out recipes that experience guided chefs for hundreds of years, and a few of the dictums and maxims on which they count, Hervé This unites the top with the hand so as to protect and remodel culinary practice.

With this new publication, Hervé This's medical venture enters a thrilling new part. contemplating the instruction of six bistro favorites—hard-boiled egg with mayonnaise, uncomplicated consommé, leg of lamb with eco-friendly beans, steak with French fries, lemon meringue pie, and chocolate mousse—he isolates the precise chemical houses that tickle our senses and stimulate our appetites. extra very important, he connects the brain and the tummy, opting for tools of culinary development that attract our stories, intelligence, and creativity. through exhibiting that the production of a meal is as fulfilling as its intake, Herve This recalibrates the stability among nutrients and our imaginations. the result's a progressive viewpoint that would tempt even the main informal chefs to bigger flights of experimentation.

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