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.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English French |
| Veröffentlicht: |
New York :
Columbia University Press,
2009.
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| Schriftenreihe: | Arts and traditions of the table.
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | 1 online resource (xiii, 135 pages) : illustrations |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| ISBN: | 9780231513531 0231513534 1282796429 9781282796423 9786612796425 6612796421 |
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| contents | 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. |
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| geographic_facet | France |
| id | ZDB-4-EBA-ocn609906163 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:17:10Z |
| institution | BVB |
| isbn | 9780231513531 0231513534 1282796429 9781282796423 9786612796425 6612796421 |
| language | English French |
| lccn | 2008046268 |
| oclc_num | 609906163 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xiii, 135 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Columbia University Press, |
| record_format | marc |
| series | Arts and traditions of the table. |
| series2 | Arts and traditions of the table |
| spelling | This, Hervé, author. http://id.loc.gov/authorities/names/no94034616 Construisons un repas. English Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise. New York : Columbia University Press, 2009. 1 online resource (xiii, 135 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file Arts and traditions of the table Translated from the French. 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. 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. Use copy Restrictions unspecified star MiAaHDL Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010. MiAaHDL Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL Print version record. Cooking. Molecular gastronomy. http://id.loc.gov/authorities/subjects/sh2009008148 Food habits France. Cooking, French. http://id.loc.gov/authorities/subjects/sh85031818 Cookbooks. http://id.loc.gov/authorities/subjects/sh2010007517 Cookbooks as Topic https://id.nlm.nih.gov/mesh/D055927 Cuisine moléculaire. Habitudes alimentaires France. Livres de cuisine. cookbooks. aat COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh SCIENCE General. bisacsh Cooking fast Cooking, French fast Food habits fast Molecular gastronomy fast France fast https://id.oclc.org/worldcat/entity/E39PBJd8gD4vdtqQMdQHvYqbBP Cooking. sears Gastronomy. sears French cooking. sears DeBevoise, M. B., translator. http://id.loc.gov/authorities/names/nr2005010052 has work: Building a meal (Text) https://id.oclc.org/worldcat/entity/E39PCGwVdr96cTDyfH3DQr8grq https://id.oclc.org/worldcat/ontology/hasWork Print version: This, Hervé. Construisons un repas. English. Building a meal. New York : Columbia University Press, 2009 9780231513531 0231513534 (DLC) 2008046268 (OCoLC)263498344 Arts and traditions of the table. http://id.loc.gov/authorities/names/n2001000537 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=584682 Volltext |
| spellingShingle | This, Hervé Building a meal : from molecular gastronomy to culinary constructivism / Arts and traditions of the table. 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. Cooking. Molecular gastronomy. http://id.loc.gov/authorities/subjects/sh2009008148 Food habits France. Cooking, French. http://id.loc.gov/authorities/subjects/sh85031818 Cookbooks. http://id.loc.gov/authorities/subjects/sh2010007517 Cookbooks as Topic https://id.nlm.nih.gov/mesh/D055927 Cuisine moléculaire. Habitudes alimentaires France. Livres de cuisine. cookbooks. aat COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh SCIENCE General. bisacsh Cooking fast Cooking, French fast Food habits fast Molecular gastronomy fast Cooking. sears Gastronomy. sears French cooking. sears |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2009008148 http://id.loc.gov/authorities/subjects/sh85031818 http://id.loc.gov/authorities/subjects/sh2010007517 https://id.nlm.nih.gov/mesh/D055927 |
| title | Building a meal : from molecular gastronomy to culinary constructivism / |
| title_alt | Construisons un repas. |
| title_auth | Building a meal : from molecular gastronomy to culinary constructivism / |
| title_exact_search | Building a meal : from molecular gastronomy to culinary constructivism / |
| title_full | Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise. |
| title_fullStr | Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise. |
| title_full_unstemmed | Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise. |
| title_short | Building a meal : |
| title_sort | building a meal from molecular gastronomy to culinary constructivism |
| title_sub | from molecular gastronomy to culinary constructivism / |
| topic | Cooking. Molecular gastronomy. http://id.loc.gov/authorities/subjects/sh2009008148 Food habits France. Cooking, French. http://id.loc.gov/authorities/subjects/sh85031818 Cookbooks. http://id.loc.gov/authorities/subjects/sh2010007517 Cookbooks as Topic https://id.nlm.nih.gov/mesh/D055927 Cuisine moléculaire. Habitudes alimentaires France. Livres de cuisine. cookbooks. aat COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh SCIENCE General. bisacsh Cooking fast Cooking, French fast Food habits fast Molecular gastronomy fast Cooking. sears Gastronomy. sears French cooking. sears |
| topic_facet | Cooking. Molecular gastronomy. Food habits France. Cooking, French. Cookbooks. Cookbooks as Topic Cuisine moléculaire. Habitudes alimentaires France. Livres de cuisine. cookbooks. COOKING Courses & Dishes General. COOKING Essays. COOKING Methods General. COOKING Reference. SCIENCE General. Cooking Cooking, French Food habits Molecular gastronomy France Gastronomy. French cooking. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=584682 |
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