Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Hardcover

by Herv? This (Author), Malcolm Debevoise (Translator)

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv? This unites the head with the hand in order to defend and transform culinary practice.

Author Biography

Herv? This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.

M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Herv? This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.