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Building a meal
from molecular gastronomy to culinary constructivism
By This, Professor Hervé & This, Hervڳe & DeBevoise, Professor Malcolm
- ISBN
- 978-0-23114-466-7
- Publisher
- New York : Columbia University Press, 2009.
REVIEWS
Library Journal
Reviewed on March 6, 2009
French chemist This, co-creator (with fellow scientist Nicholas Kurti) of the kitchen science discipline known as molecular gastronomy, offers readers a window into his world through this wide-ranging, deeply engaging scientific deconstruction of classic dishes. Those hoping to find recipes for concoctions like wasabi foam or celery "caviar" will be disappointed; This dismisses such cuisine as parlor tricks for foodies. Instead...Log In or Sign Up to Read More
