Building a Meal : From Molecular Gastronomy to Culinary Constructivism.
Title:
Building a Meal : From Molecular Gastronomy to Culinary Constructivism.
Author:
This, Hervé.
ISBN:
9780231513531
Personal Author:
Physical Description:
1 online resource (130 pages)
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Contents:
Title Page -- Dedication -- Preface -- Introduction -- 1 - Hard-Boiled Egg with Mayonnaise -- Heresy! -- Renewing a Heritage -- Return to the Kitchen -- How to Make a "Good" Hard-Boiled Egg -- And Now for the Mayonnaise -- 2 - Simple Consommé -- How to Make a Bouillon -- A Technical Question -- Constructing and Learning -- 3 - Leg of Lamb with Green Beans -- Flavor and Culture -- To Grill or to Braise -- The Green Color of Green Beans -- 4 - Steak and French Fries -- The Question of Steak -- Science and Diet -- Preparing French Fries -- 5 - Lemon Meringue Pie -- On Love in Cooking -- Pies, Fats, and Sugars -- The Lemon Custard Filling -- The Meringue -- 6 - A New Kind of Chocolate Mousse -- Novelty: Between Desire and Fear -- What Will We Eat Tomorrow? -- Health, Food Safety, and Flavor -- Looking Ahead -- Reforming Education -- Constructing a Menu -- The Unending Conversation -- Artisans and Artists -- Arts & Traditions of the Table -- Copyright Page.
Abstract:
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;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. With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse& mdash;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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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