Building a Meal

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• Product ID: T93028887

Building a Meal

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• Product ID: T93028887

Package Size

20.3cm x 15.2cm x 2cm

Gross Weight

340g

Author

Herve This

Translated

Malcolm DeBevoise

Format

Hardback

Pages

152

Width

152.00 mm

Height

203.00 mm

Thickness

20.00 mm

ISBN

9780231144667

ISBN10

0231144660

BIC Subject Category

PD

BIC Subject Category

VBGH

Dewey

641.5

Nielsen BookScan Product Class

T16.0

BIC Subject Category

HBX

Publisher

The University Press Group Ltd

Publication date

19 February 2009

Country

United States

City

New York

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Add to Cart Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Herve This (Hardback)

	An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory.. Buy 1 at wholesale price, make ~ 190% profit by reselling at market price ?up to R480.

Product Features

• "Herve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity." -- Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe "Herve This's major contribution is that food is an act of love and is linked to the pursuit of happiness. 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

FAQ

About this book, the "Building a Meal" author(s):

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Herve This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

Description

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. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice.With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of http://www.dropshippers.co.za/

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Media Resource

Total 1 Building a Meal media files include videos, audios, programs or documents available for download.

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