|
Cooking: The Quintessential Art (California Studies in Food and Culture) | 
 enlarge | Authors: Herv This, Pierre Gagnaire
Creator: Malcolm Debevoise
Publisher: University of California Press
Category: Book
List Price: $27.50
Buy New: $18.15
You Save: $9.35 (34%)
New (41) Used (7) from $13.75
Sales Rank: 40500
Media: Hardcover
Edition: 1
Pages: 366
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 8.3 x 6.3 x 1.2
ISBN: 0520252950
Dewey Decimal Number: 641.013
EAN: 9780520252950
ASIN: 0520252950
Publication Date: October 1, 2008
Availability: Usually ships in 24 hours
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.
|
|
|
|
| |
