Specifications
| book-author | Herve This, Pierre Gagnaire |
|---|---|
| publisher | University of California Press |
| file-type | |
| pages | 368 pages |
| language | English |
| isbn10 | 520265947 |
| isbn13 | 9780520265943 |
Book Description
From its intriguing opening question, “How can we reasonably judge a meal?,” to its rewarding conclusion, this lovely ebook, Cooking: The Quintessential Art (PDF), picks up where Brillat-Savarin left off almost two centuries ago. From its intriguing opening question, “How can we reasonably judge a meal?,” to its rewarding conclusion. Hervé This, a co-founder of the innovative approach to investigating the scientific basis of cooking known as molecular gastronomy (together with the late physicist Nicholas Kurti), tackles the subject of culinary beauty in a series of vibrant, amusing, and scholarly talks. Taking into consideration the role that food plays in Western culture, this article delves into an incredible range of subjects and provides an in-depth analysis of an innovative approach to rating the skill of a cook. Many of the concepts that he presents in this culinary romance are illustrated by meals that were made by Pierre Gagnaire; whose entertaining commentary provide unique insights into the creative inspiration of one of the most renowned chefs in the world. The end product is a clever, engaging, and freewheeling dinner party of an ebook, which also makes a compelling case for openness and change in the way that we think about food.
Reviews
“A mental challenge that is completely unrelated to television programs about food and enjoyment.” — Booklist 2008
“Created with meticulous planning; consists of one-of-a-kind ingredients; and incorporates a touch of originality that will blow your taste buds away.” 2009 edition of World Literature Today
“A compelling, thought-provoking, and endearing argument for why food now occupies and will continue to do so at the forefront of global creative and cultural relevance.” — Denver Post 2008
“A worthy addition to any library's collection, not only does it make a significant contribution to the age-old debate on whether or not cooking is an art but also on whether or not chefs are artists,” — Gastronomica 2010
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