Coverart for item
The Resource Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise

Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise

Label
Building a meal : from molecular gastronomy to culinary constructivism
Title
Building a meal
Title remainder
from molecular gastronomy to culinary constructivism
Statement of responsibility
Hervé This ; translated by Malcolm DeBevoise
Creator
Subject
Language
  • eng
  • fre
  • eng
Summary
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
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
This, Hervé
Dewey number
641.5
Illustrations
illustrations
Index
index present
Language note
Translated from the French
LC call number
TX651
LC item number
.T36813 2009
Literary form
non fiction
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Cooking
  • Molecular gastronomy
  • Food habits
  • Cooking, French
Label
Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise
Instantiates
Publication
Note
Includes index
Bar code
31223096361549
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
21 cm.
Extent
xiii, 135 p.
Isbn
9780231144667
Lccn
2008046268
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
  • 263498344
  • (OCoLC)263498344
Label
Building a meal : from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise
Publication
Note
Includes index
Bar code
31223096361549
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
21 cm.
Extent
xiii, 135 p.
Isbn
9780231144667
Lccn
2008046268
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
  • 263498344
  • (OCoLC)263498344

Library Locations

    • Main LibraryBorrow it
      100 Larkin Street, San Francisco, CA, 94102, US
      37.779376 -122.415795
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