Building a Meal: From Molecular Gastronomy to Culinary Constructivism

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Columbia University Press, 2009 - Cooking - 135 pages
2 Reviews
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.
 

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A More Than Worthwhile Read

User Review  - honisoitquimalypense - Overstock.com

This is an excellent book by a chef who deserves to be called world class. Herv makes this a particularly useful and accessible volume amid other cookbooks in the molecular gastronomy genre. It would ... Read full review

Building a meal: from molecular gastronomy to culinary constructivism

User Review  - Not Available - Book Verdict

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 ... Read full review

Contents

Introduction Culinary Construction i
1
How to Make a Good HardBoiled Egg
13
At What Temperature Is an Egg Cooked?
20
Molecular Gastronomy
36
Cooking Has Really Changed
47
Leg of Lamb with Green Beans
55
Steak and French Fries
71
Lemon Meringue Pie
83
The Lemon Custard Filling
93
A New Kind of Chocolate Mousse
99
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About the author (2009)

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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