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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) download ebook

by Malcolm DeBevoise,Hervé This

Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) download ebook
ISBN:
0231144660
ISBN13:
978-0231144667
Author:
Malcolm DeBevoise,Hervé This
Publisher:
Columbia University Press (March 13, 2009)
Language:
Pages:
152 pages
ePUB:
1656 kb
Fb2:
1915 kb
Other formats:
mobi docx lrf rtf
Category:
Cooking Education & Reference
Subcategory:
Rating:
4.8

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Tabl. y Hervé This . The quintessential art is much more fun but Building a Meal is Herve's most direct book

The quintessential art is much more fun but Building a Meal is Herve's most direct book. Not intended for only the level seven chefs and scientists this book can be enjoyed by anyone interested in the food scene. It is also nice to see his works making it into English in time to still be relevant. As he points out most of his work from 5-10 years ago is already passe.

Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. The quintessential art is much more fun but Building a Meal is Herve's most direct book

Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life. Jeanine P. Plottel, Hunter College). wide-ranging, deeply engaging scientific deconstruction of classic dishes. The quintessential art is much more fun but Building a Meal is Herve's most direct book.

This book is one of many that points to the relationship between science and the culinary arts: to the . Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts & Traditions of the Table-perspectives on Culinary History).

This book is one of many that points to the relationship between science and the culinary arts: to the physical and chemical magician behind the curtain of delight. A book that attempts to do that has certain responsibilities and the greatest of these may be accuracy. I lost count of the mistakes, but some of the simplest are the temperature conversions from celcius to fahrenheit.

2009 : "Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)" (translator: Malcolm DeBevoise), Columbia University Press. ISBN 978-0-231-14466-7. 2009 : Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations?, Quae/Belin, Paris.

Building a Meal book. Goodreads helps you keep track of books you want to read. Start by marking Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) as Want to Read: Want to Read savin. ant to Read.

An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to. .By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations.

An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. With this new book, Herve This's scientific project enters an exciting new phase.

With this new book, Hervé This's scientific project enters an exciting new phase. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History). Hervé This (Author), Malcolm DeBevoise (Translator). Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History). Download (pdf, . 0 Mb) Donate Read. Epub FB2 mobi txt RTF. Converted file can differ from the original. If possible, download the file in its original format.

by Hervé This & Malcolm DeBevoise. Learn to light a candle in the darkest moments of someone’s life. Be the light that helps others see; it is what gives life its deepest significance.

An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. From Molecular Gastronomy to Culinary Constructivism. With this book, the molecular gastronomist's scientific project enters an exciting new phase. by DeBevoise, Malcolm. See all formats and pricing.

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By 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.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, 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, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
Reviews:
  • Nejind
While this book has an occasional interesting moment or two, it's mostly navel-gazing by This, interspersed with a few dull anecdotes, some self-promotion and the occasional interesting tidbit on food. Save your time and money, look at Harold McGee's On Food or any of the hundreds of other books on molecular gastronomy.
  • Blackredeemer
I was expecting to be able to construct two menus in the molecular gastronomic style. Instead I found a longwinded self indulgent discourse on 8 ways to cook and egg, in which the author only discusses four and leaves the other half for your imagination. I thought the book could do with a some serious editing and some decent photographs. The Knesset in the book seem to have been photocopied in black and white giving little clue as to the look of the finished product. If I had browsed this in a bookshop I wouldn't have bought it.
  • inetserfer
Hervé This explains the science behind some dishes in this book, but it is a relatively short book and it explains really only the dishes in the table of contents.

If you need a broad reference book, this is not for you, if you want to learn about some dishes to the deepest detail, go for it!
  • Mullador
The quintessential art is much more fun but Building a Meal is Herve's most direct book. Not intended for only the level seven chefs and scientists this book can be enjoyed by anyone interested in the food scene.It is also nice to see his works making it into English in time to still be relevant. As he points out most of his work from 5-10 years ago is already passe.
  • Puchock
I agree that Herve is a brilliant man, but, for most of the book he was rambling on about his accomplishments. Talk about the food and techniques and stop referencing your accolades. Some good informations roughly 90% garbage.
  • Precious
Yummmiii
  • Bad Sunny
Bought this as a gift for my BIL who is an exec sous chef at a highly esteemed restaurant in Manhattan. I never personally read or looked at it, but if he was interested and wanted it it is sure to be an excellent read and resource.
Being a scientist who loves to cook, I have a deep respect for molecular gastronomy's deconstruction (or reconstruction) of cooking in terms of the simple chemistry and physics of the food. I have read most of the (now numerous) Herve This books in English (and left a number of positive Amazon reviews for them). This book is a rambling mess. Sure, there are some good observations in the book, but much of the raw material appears elsewhere. If you have read a fair amount of molecular gastronomy and are curious about the contents of this book, check it out (briefly) from the library. For everyone else, just skip it.

I recommend the following instead: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History),Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), or Cooking: The Quintessential Art (California Studies in Food and Culture), all by Herve This. Or another take on molecular gastronomy, On Food and Cooking: The Science and Lore of the Kitchen. I also appreciate The Science of Cooking and The Science of Good Food: The Ultimate Reference on How Cooking Works. Any of these books would serve you better in my opinion.