| Description |
1 online resource (xiii, 135 pages) : illustrations |
| Series |
Arts and traditions of the table |
|
Arts and traditions of the table.
|
| 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 |
| Summary |
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 |
| Notes |
Translated from the French |
|
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL |
|
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL |
|
Print version record |
| Subject |
Cooking
|
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Molecular gastronomy.
|
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Food habits -- France
|
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Cooking, French.
|
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Cookbooks.
|
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Cookbooks as Topic
|
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cookbooks.
|
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COOKING -- Courses & Dishes -- General.
|
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COOKING -- Essays.
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COOKING -- Methods -- General.
|
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COOKING -- Reference.
|
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SCIENCE -- General.
|
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Cooking
|
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Cooking, French
|
|
Food habits
|
|
Molecular gastronomy
|
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Cooking.
|
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Gastronomy.
|
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French cooking.
|
|
France
|
| Form |
Electronic book
|
| Author |
DeBevoise, M. B., translator.
|
| LC no. |
2008046268 |
| ISBN |
9780231513531 |
|
0231513534 |
|
1282796429 |
|
9781282796423 |
|
9786612796425 |
|
6612796421 |
|
