• Cooking: The Quintessential Art See large image

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

    $28.68 - Save $1.92 (6%) - RRP $30.60 Free delivery worldwide Available
    Dispatched in 1 business day
    When will my order arrive?
    Add to basket | Add to wishlist |

    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.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data

There are currently no reviews for Cooking.

You must be logged in and a registered user to add a review.

  • Create an account

    Fields marked * are required

    Please enter a password with at least six characters.