Building a meal from molecular gastronomy to culinary constructivism /
| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Book |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
2009.
|
| Series: | Arts and traditions of the table
|
| Subjects: | |
| Online Access: | http://site.ebrary.com/lib/ucy/Doc?id=10387067 |
Table of Contents:
- Hard-boiled egg with mayonnaise
- Simple consommβe
- Leg of lamb with green beans
- Steak and french fries
- Lemon meringue pie
- A new kind of chocolate mousse.