| Description |
xiii, 135 p. : ill. |
| Series |
Arts and traditions of the table |
|
Arts and traditions of the table.
|
| Note |
Includes index. |
| Contents |
Hard-boiled egg with mayonnaise -- Simple consomme -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse. |
| Summary |
Considering six bistro favorites, Herve This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity. |
| Reproduction |
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
| Language |
Translated from the French. |
| Subject |
Cookbooks.
|
|
Molecular gastronomy.
|
|
Food habits -- France.
|
|
Cooking, French.
|
|
Cooking.
|
| Genre/Form |
Electronic books.
|
| Added Author |
ProQuest (Firm)
|
| ISBN |
9780231144667 (hard cover : alk. paper) |
|
0231144660 (hard cover : alk. paper) |
|
9780231513531 (electronic bk.) |
|
0231513534 (electronic bk.) |
|
