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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
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$ 15.96
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| Retail Value |
$ 19.95 |
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$ 3.99 (20%) |
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| Item Number |
2441675 |
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Item Description...
Overview
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. |
Item Specifications...
Pages 185
Dimensions: Length: 0.75" Width: 6.25" Height: 8.25"
Weight: 0.75 lbs.
Binding Hardcover
Release Date Feb 19, 2009
ISBN 0231144660
EAN 9780231144667
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Availability 6 units.
Availability accurate as of May 30, 2012 05:09.
Usually ships within one to two business days from Reno, NV.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | A rambling egocentric mess Feb 6, 2010 |
| I find the science behind why certain techniques produce better results to be fascinating. I found little of that in this book. Instead, I found a rambling series of unrelated stories about the author's personal achievements and excerpts from his interviews. Interspersed between the short tidbits related to acutal cooking, there were numerous black and white photos of food. Yes, black and white! Why bother? With 120 pages, 20 or so covered by mediocre photos, and another 30 or so interview excerpts, one is left with 70 wide spaced pages of actual content, none of which is particularly interesting. I'm tempted to suggest the need for a better editor, but I think a good editor would remove everything herein.... | | | | Painful to read Jan 19, 2010 |
| The translation from French to English may be terrible, but that is surely no excuse for the unorganized rambling mess that is presented. Unreadable. | | |  | The least of This's books Dec 16, 2009 |
Being a scientist who loves to cook, I have a deep respect for molecular gastronomy's deconstruction (or reconstruction) of cooking in terms of the simple chemistry and physics of the food. I have read most of the (now numerous) Herve This books in English (and left a number of positive this site reviews for them). This book is a rambling mess. Sure, there are some good observations in the book, but much of the raw material appears elsewhere. If you have read a fair amount of molecular gastronomy and are curious about the contents of this book, check it out (briefly) from the library. For everyone else, just skip it.
I recommend the following instead: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History), Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), or Cooking: The Quintessential Art (California Studies in Food and Culture), all by Herve This. Or another take on molecular gastronomy, On Food and Cooking: The Science and Lore of the Kitchen. I also appreciate The Science of Cooking and The Science of Good Food: The Ultimate Reference on How Cooking Works. Any of these books would serve you better in my opinion. | | |  | Ramble much? Dec 4, 2009 |
| I agree that Herve is a brilliant man, but, for most of the book he was rambling on about his accomplishments. Talk about the food and techniques and stop referencing your accolades. Some good informations roughly 90% garbage. | | | Write your own review about Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
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