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Building a meal

by This, Herv�e. , Construisons un repas.
Additional authors: ebrary, Inc.
Series: Arts and traditions of the table Published by : Columbia University Press, (New York :) Physical details: xiii, 135 p. : ill.
Subject(s): Cookbooks. | Molecular gastronomy. | Food habits -- France. | Cooking, French. | Cooking. | Electronic books.
Year: 2009
Online resources:
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Includes index.

Hard-boiled egg with mayonnaise -- Simple consomm�e -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.

Considering six bistro favorites, Herv�e 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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

Translated from the French.

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