MARC Record from marc_columbia

LEADER: 02206cam a2200445Ii 4500
001 11881616
005 20160623135115.0
008 160411t20152015maua 000 0 eng d
020 $a9783956791390
020 $a3956791398
035 $a(OCoLC)ocn915292727
035 $a(OCoLC)915292727
035 $a(NNC)11881616
040 $aFLL$beng$erda$cFLL$dOCLCO$dYDXCP$dOCLCF$dOHX$dJPG$dCHVBK
050 14 $aTX773$b.H47x 2015
072 7 $aN$2lcco
100 1 $aHermé, Pierre,$eauthor.
245 14 $aThe architecture of taste /$cPierre Hermé with Savinien Caracostea and Sanford Kwinter.
264 1 $aCambridge, Massachusetts :$bHarvard University Graduate School of Design ;$aBerlin :$bSternberg Press,$c[2015]
264 4 $c©2015
300 $a92 pages :$billustrations ;$c21 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aIncidents
520 $a"On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate "lecture de pâtisserie." Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé's pastry visions."--P. 4 of cover.
650 0 $aPastry.
650 0 $aDesserts.
650 0 $aBaking.
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aDesserts.$2fast$0(OCoLC)fst00891422
650 7 $aPastry.$2fast$0(OCoLC)fst01054726
650 7 $aBacken.$0(DE-588)4004135-9$2gnd
650 7 $aGeschmackssinn.$0(DE-588)4253946-8$2gnd
650 7 $aDessert.$0(DE-588)4011539-2$2gnd
650 7 $aFeingebäck.$0(DE-588)4259550-2$2gnd
700 1 $aCaracostea, Savinien,$eauthor.
700 1 $aKwinter, Sanford,$eauthor.
830 0 $aIncidents.
852 00 $boff,ave$hTX773$i.H47 2015g