MARC Record from Library of Congress

LEADER: 01736cam a2200409 a 4500
001 2008046268
003 DLC
005 20091013082559.0
008 081023s2009 nyua 001 0 eng
010 $a 2008046268
015 $aGBA905968$2bnb
016 7 $a014883341$2Uk
020 $a9780231144667 (hard cover : alk. paper)
020 $a0231144660 (hard cover : alk. paper)
020 $a9780231513531 (e-book)
020 $a0231513534 (e-book)
035 $a(OCoLC)ocn263498344
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dUKM$dOCLCQ$dVP@$dWKM$dDLC
041 1 $aeng$hfre
043 $ae-fr---
050 00 $aTX651$b.T36813 2009
082 00 $a641.5$222
100 1 $aThis, Hervé.
240 10 $aConstruisons un repas.$lEnglish
245 10 $aBuilding a meal :$bfrom molecular gastronomy to culinary constructivism /$cHervé This ; translated by Malcolm DeBevoise.
260 $aNew York :$bColumbia University Press,$c2009.
300 $axiii, 135 p. :$bill. ;$c21 cm.
490 1 $aArts and traditions of the table
500 $aIncludes index.
546 $aTranslated from the French.
505 0 $aHard-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.
520 $aConsidering 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.
650 0 $aCookery.
650 0 $aMolecular gastronomy.
650 0 $aFood habits$zFrance.
650 0 $aCookery, French.
830 0 $aArts and traditions of the table.