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Shawn Donley: IMG Gabrielle Zevin: The Powells.com Interview



Gabrielle ZevinThe American Booksellers Association collects nominations from bookstores all over the country for favorite forthcoming titles. The Storied Life of... Continue »
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    The Storied Life of A. J. Fikry

    Gabrielle Zevin 9781616203214

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1 Burnside Cooking and Food- Culinary Reference
6 Remote Warehouse Cooking and Food- General
3 Remote Warehouse Cooking and Food- Historical Food and Cooking

This title in other editions

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

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

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

 

Synopses & Reviews

Publisher Comments:

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the 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, Herv? This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Herv? This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm?, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he 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.

Product Details

ISBN:
9780231144674
Author:
This, Herve
Publisher:
Columbia University Press
Author:
This, Herv?
Subject:
Cooking and Food-Historical Food and Cooking
Publication Date:
20110931
Binding:
TRADE PAPER
Language:
English

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Featured Titles » General
Reference » Science Reference » General
Science and Mathematics » Environmental Studies » General

Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) New Trade Paper
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Product details pages Columbia University Press - English 9780231144674 Reviews:
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