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010 a| 2008046268;

015 a| GBA9059682| bnb;

016 7 a| 0148833412| Uk;

020 a| 9780231144667 (hard cover : alk. paper);

020 a| 0231144660 (hard cover : alk. paper);

020 a| 9780231513531 (e-book);

020 a| 0231513534 (e-book);

035 a| (WaSeSS)ssj0000398741;

041 1 a| engh| fre;

043 a| e-fr---;

049 a| EREEa| NEHH;

050 00 a| TX651b| .T36813 2009;

082 00 a| 641.52| 22;

100 1 a| This, Hervé.=| ^A613221;

240 10 a| Construisons un repas.l| English=| ^A613221;

245 10 a| Building a mealh| [electronic resource] :b| from molecular gastronomy to culinary constructivism /c| Hervé This ; translated by Malcolm DeBevoise.;

260 a| New York :b| Columbia University Press,;

300 a| xiii, 135 p. :b| ill. ;c| 21 cm.;

490 1 a| Arts and traditions of the table;

500 a| Includes index.;

505 0 a| Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.;

506 a| Available only to authorized users.;

520 a| Considering six bistro favorites, Hervé 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.;

538 a| Mode of access: World Wide Web;

546 a| Translated from the French.;

650 0 a| Cooking.=| ^A1013260;

650 0 a| Molecular gastronomy.=| ^A1133388;

650 0 a| Food habitsz| France.=| ^A1097605;

650 0 a| Cooking, French.=| ^A25041;

655 0 a| Electronic books.=| ^A491897;

830 0 a| Arts and traditions of the table.=| ^A489705;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=908180;

947 a| (OCoLC)ocn263498344;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 4643384;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4643384-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 3/3/2017x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4643384-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 3/3/2017x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4643384-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 3/3/2017x| EBOOKz| JERESOURCE;

Building a meal from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

Author/creator	This, Hervé
Format	Electronic
Publication Info	New York : Columbia University Press,
Description	xiii, 135 p. : ill. ; 21 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Cooking. Molecular gastronomy. Food habits--France. Cooking, French.

Uniform title	Construisons un repas. English
Series	Arts and traditions of the table Arts and traditions of the table. ^A489705
Contents	Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
Abstract	Considering six bistro favorites, Hervé 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.
General note	Includes index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Language	Translated from the French.
Genre/form	Electronic books.
LCCN	2008046268
ISBN	9780231144667 (hard cover : alk. paper)
ISBN	0231144660 (hard cover : alk. paper)
ISBN	9780231513531 (e-book)
ISBN	0231513534 (e-book)

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Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Building a meal from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

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