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Cooking: The Quintessential Art (California Studies in Food and Culture)
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Cooking: The Quintessential Art (California Studies in Food and Culture) Hardcover - 2008 - 1st Edition

by This, Hervé; Gagnaire, Pierre


From the publisher

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. Herv 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.

Details

  • Title Cooking: The Quintessential Art (California Studies in Food and Culture)
  • Author This, Hervé; Gagnaire, Pierre
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 355
  • Language ENG
  • Publisher University of California Press
  • Date 2008-10
  • ISBN 9780520252950

About the author

Herv 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.
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Cooking : The Quintessential Art

Cooking : The Quintessential Art

by Pierre Gagnaire; Herv? This

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University of California Press, 2008. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Cooking : The Quintessental Art

Cooking : The Quintessental Art

by Herve This / Pierre Gagnaire

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HardCover . 🔴 Condition - Good🔴Australian buyers can combine up to 5Kg of Books for the same postage charge.🟢 This Book weighs 640 Grams.🟢 ** INTERNATIONAL POSTAGE ON THIS ITEM WILL REQUIRE AN ADDITIONAL CHARGE(weight is over 500 grams) **
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Cooking: The Quintessential Art (California Studies in Food and Culture)
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Cooking: The Quintessential Art (California Studies in Food and Culture)

by Hervé This; Pierre Gagnaire; Translator-M. B. DeBevoise

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Cooking : The Quintessential Art
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Cooking : The Quintessential Art

by This, Hervé, Gagnaire, Pierre

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Cooking: The Quintessential Art
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Cooking: The Quintessential Art

by Herve This & Pierre Gagnaire

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ISBN 10 / ISBN 13
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This, Herve and Gagnaire, Pierre
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This, Herve and Gagnaire, Pierre

by Cooking: The Quintessential Art

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Berkeley. 2008. University Of California Press. 1st American Edition. Very Good in Dustjacket. 9780520252950. Translated from the French by M. B. DeBevoise. California Studies in Food and Culture, 23. 366 pages. hardcover. keywords: Food Cooking. FROM THE PUBLISHER - 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… Read More
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Cooking: The Quintessential Art (California Studies in Food and Culture)
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Cooking: The Quintessential Art (California Studies in Food and Culture)

by This, Hervé; Gagnaire, Pierre; DeBevoise, M. B. [Translator]

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University of California Press, 2008-10-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
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