Building A MealSoftcover: 152 pages
Publisher: Columbia University Press 2009, Paperback edition- 2011
Product Dimensions: 20.3 x 15.5 x 1 cm
From Molecular Gastronomy to Culinary Constructivism
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy - the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.
Considering the preparation of six bistro favorites - hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse - Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations. Resulting in a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
“This wonderful book by chemist/chef Hervé This continues the exploration of this profound way of looking at eating, cooking and science” Choice
“ A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society.” Eats.com
“Anyone with a passion for cooking or science is sure to find this a captivating and effortless read.” Sacramento Book Review