MARC Record from marc_columbia

LEADER: 02595cam a22004094a 4500
001 5609591
005 20221121193643.0
008 050912s2005 nyu b 001 0 eng
010 $a 2005053784
020 $a023113312X (alk. paper)
035 $a(OCoLC)263633772
035 $a(OCoLC)ocn263633772
035 $a(CStRLIN)DCLC2005053784-B
035 $a(NNC)5609591
035 $a5609591
040 $aDLC$cDLC$dNNC$dOrLoB-B
041 1 $aeng$hfre
042 $apcc
050 00 $aTX546$b.T5513 2005
082 00 $a664/.072$222
100 1 $aThis, Hervé.$0http://id.loc.gov/authorities/names/no94034616
240 10 $aCasseroles et éprouvettes.$lEnglish$0http://id.loc.gov/authorities/names/n2005068135
245 10 $aMolecular gastronomy :$bexploring the science of flavor /$cHervé This ; translated by Malcolm DeBevoise.
260 $aNew York :$bColumbia University Press,$c2005.
263 $a0512
300 $axi, 377 pages ;$c22 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aArts and traditions of the table
504 $aIncludes bibliographical references and index.
520 1 $a"Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike." "Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled."--BOOK JACKET.
650 0 $aFood$xSensory evaluation.$0http://id.loc.gov/authorities/subjects/sh85050222
650 0 $aFlavor.$0http://id.loc.gov/authorities/subjects/sh85049034
650 0 $aGastronomy.$0http://id.loc.gov/authorities/subjects/sh85053492
830 0 $aArts and traditions of the table.$0http://id.loc.gov/authorities/names/n2001000537
852 00 $bmil$hTX546$i.T5513 2005
852 00 $bmil$hTX546$i.T5513 2005