02176nam a2200493 a 4500 ebr10387067 CaPaEBR m u cr cn||||||||| 081023s2009 nyua s 001 0 eng 2008046268 GBA905968 bnb 014883341 Uk 9780231144667 (hard cover : alk. paper) 0231144660 (hard cover : alk. paper) 9780231513531 (e-book) 0231513534 (e-book) CaPaEBR CaPaEBR (OCoLC)607845230 eng fre e-fr--- TX651 .T36813 2009eb 641.5 22 This, Herv�e. Construisons un repas. English Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism / Herv�e This ; translated by Malcolm DeBevoise. New York : Columbia University Press, 2009. xiii, 135 p. : ill. Arts and traditions of the table 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. Cookbooks. Molecular gastronomy. Food habits France. Cooking, French. Cooking. Electronic books. local ebrary, Inc. Arts and traditions of the table. http://site.ebrary.com/lib/rucke/Doc?id=10387067 An electronic book accessible through the World Wide Web; click to view 101265 101265