Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) [Hardcover]

Hervé This (Author), Malcolm DeBevoise (Translator)

Editorial Reviews

From Publishers Weekly

Starred Review. French chemist This, co-creator (with fellow scientist Nicholas Kurti) of the kitchen science discipline known as molecular gastronomy, offers readers a window into his world through this wide-ranging, deeply engaging scientific deconstruction of classic dishes. Those hoping to find recipes for concoctions like wasabi foam or celery "caviar" will be disappointed; This dismisses such cuisine as parlor tricks for foodies. Instead, he examines what he calls "culinary dictums," such as adding salt to water when boiling eggs or starting a stock with cold water, using science to confirm, disprove or update common kitchen wisdom. Beginning with the humble hard-boiled egg, This explains food concepts thoroughly but plainly-among them why creamy sauces "break," the proper time to salt a steak, and the importance of soaking sliced potatoes in water before French frying them. This's tour is frequently fascinating, and his digressions on a host of topics (from cooking trends to proper mayonnaise-beating etiquette to noted French mathematician Blaise Pascal) lend charm and warmth. For anyone expecting a clinical approach buttressed by equations and formulas, the biggest surprise isn't This's dedication to good old flavor, but his insistence that love is a cook's most important ingredient.
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Review

"[A] wide-ranging, deeply engaging scientific deconstruction of classic dishes." -- Publishers Weekly (starred review)

"A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society." -- Natalie Fasano, Eats.com

"This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science." -- Choice

"Anyone with a passion for cooking or science is sure to find this a captivating and effortless read." -- Sacramento Book Review

See all Editorial Reviews

Product Details

• Hardcover: 152 pages
• Publisher: Columbia University Press (April 3, 2009)
• Language: English
• ISBN-10: 0231144660
• ISBN-13: 978-0231144667
• Product Dimensions: 8.1 x 6.2 x 0.9 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 2.5 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Bestsellers Rank: #50,119 in Books (See Top 100 in Books)

  #42 in	Books > Cooking, Food & Wine > Gastronomy > History
  #68 in	Books > Cooking, Food & Wine > Culinary Arts & Techniques

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

3.0 out of 5 stars The least of This's books, December 16, 2009

By	Michael A. Duvernois (Minneapolis, MN United States) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

This review is from: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) (Hardcover)

Being a scientist who loves to cook, I have a deep respect for molecular gastronomy's deconstruction (or reconstruction) of cooking in terms of the simple chemistry and physics of the food. I have read most of the (now numerous) Herve This books in English (and left a number of positive Amazon reviews for them). This book is a rambling mess. Sure, there are some good observations in the book, but much of the raw material appears elsewhere. If you have read a fair amount of molecular gastronomy and are curious about the contents of this book, check it out (briefly) from the library. For everyone else, just skip it.

I recommend the following instead: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History), Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), or Cooking: The Quintessential Art (California Studies in Food and Culture), all by Herve This. Or another take on molecular gastronomy, On Food and Cooking: The Science and Lore of the Kitchen. I also appreciate The Science of Cooking and The Science of Good Food: The Ultimate Reference on How Cooking Works. Any of these books would serve you better in my opinion.

4 of 4 people found the following review helpful:

2.0 out of 5 stars Ramble much?, December 3, 2009

By	Ryan W. Newburn (Rehoboth Beach, DE, USA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

This review is from: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) (Hardcover)

I agree that Herve is a brilliant man, but, for most of the book he was rambling on about his accomplishments. Talk about the food and techniques and stop referencing your accolades. Some good informations roughly 90% garbage.

2 of 2 people found the following review helpful:

1.0 out of 5 stars Painful to read, January 19, 2010

By	Jeff Sharpley (Maui, Hawaii) - See all my reviews (REAL NAME)

This review is from: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) (Hardcover)

The translation from French to English may be terrible, but that is surely no excuse for the unorganized rambling mess that is presented. Unreadable.