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    Cooking: The Quintessential Art (California Studies in Food and Culture) (Hardback) By (author) Herve This, By (author) Pierre Gagnaire, Translated by M. B. Debevoise

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    DescriptionFrom 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.


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  • Full bibliographic data for Cooking

    Title
    Cooking
    Subtitle
    The Quintessential Art
    Authors and contributors
    By (author) Herve This, By (author) Pierre Gagnaire, Translated by M. B. Debevoise
    Physical properties
    Format: Hardback
    Number of pages: 366
    Width: 152 mm
    Height: 203 mm
    Thickness: 31 mm
    Weight: 472 g
    Language
    English
    ISBN
    ISBN 13: 9780520252950
    ISBN 10: 0520252950
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 01
    B&T Modifier: Text Format: 40
    Warengruppen-Systematik des deutschen Buchhandels: 14500
    BISAC V2.8: CKB030000
    B&T Modifier: Academic Level: 02
    B&T Merchandise Category: UP
    DC22: 641.013
    BISAC V2.8: CKB071000
    DC22: 641/.013
    LC subject heading: ,
    LC classification: TX631 .T5513 2008
    Thema V1.0: WB
    Illustrations note
    7 line illustrations
    Publisher
    University of California Press
    Imprint name
    University of California Press
    Publication date
    01 October 2008
    Publication City/Country
    Berkerley
    Author Information
    Herve This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.
    Review quote
    "An intellectual exercise wholly removed from food-entertainment television."--Booklist "A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists."--Gastronomica Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.--Denver Post "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."--World Literature Today "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."--Ochef.com
    Table of contents
    Two Introductions Part One: The Beautiful Is the Good 1. The Existence of a Culinary Art 2. Artisanal versus Artistic Cuisine 3. Tradition and Love 4. The Question of Nature 5. The Recognition of a Culinary Art Part Two: Classical Ideas of Beauty 6. The Origin of Beauty 7. Beauty by Numbers 8. The Idea of Flavor 9. Aristotle and Subtlety Part Three: Beauty in the Middle Ages 10. The Path to the Mystical Good 11. Of Cooking and Cathedrals 12. Boethius and the Brain 13. Thomas Aquinas and the Green of the Grass 14. Drawing Earth Nearer to Heaven Part Four: Artistic Creativity Unbound 15. Medieval Ramifications 16. The Occult Influence of Aristotle Lives On 17. The Dawn of the Renaissance 18. From the Renaissance Onward 19. The Enlightenment in the West and the East 20. Nature Overcome Part Five: The Present and Future of Cooking 21. The Many Strands of Modernity 22. Yesterday 23. And Tomorrow? 24. Simplicity and Completeness 25. The Illusion of the Perfect Bouillon Notes Index