Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Hervé This; Translated by Malcolm DeBevoise

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Paper, 152 pages, 12 illus.
ISBN: 978-0-231-14467-4
$14.95 / £9.95

March, 2009
Cloth, 152 pages, 12 illus.
ISBN: 978-0-231-14466-7
$19.95 / £13.95

Preface

Introduction

The Complexity of the World

1. Hard-Boiled Egg with Mayonnaise

2. Simple Consomme

3. Leg of Lamb with Green Beans

4. Steak and French Fries

5. Lemon Meringue Pie

6. A New Kind of Chocolate Mousse

Looking Ahead

Note-by-Note Cooking

Reforming Education

Culinary Constructivism

Constructing a Menu

The Unending Conversation

Artisans and Artists

Index

Related Subjects

• Food History & Culinary Studies
• General Science

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Hervé 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 Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

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