Cooking: The Quintessential Art (Volume 23) (California Studies in Food and Culture)
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About this book
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 worlds 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.
