Cooking The Quintessential Art By Herve This & Pierre Gagnaire, PB, Like New

The Added Touch
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Aproximadamente8,65 EUR
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“In pristine condition except for a small occlusion in the back that's only noticeable under indirect ”... Más informaciónacerca del estado
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Ubicado en: Los Alamitos, California, Estados Unidos
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Estado
Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
Notas del vendedor
“In pristine condition except for a small occlusion in the back that's only noticeable under ...
Type
Paperback
Publication Name
University of California Press
ISBN-10
0520265947
ISBN
9780520265943

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Product Identifiers

Publisher
University of California Press
ISBN-10
0520265947
ISBN-13
9780520265943
eBay Product ID (ePID)
78705237

Product Key Features

Book Title
Cooking : the Quintessential Art
Number of Pages
368 Pages
Language
English
Topic
General, Essays & Narratives
Publication Year
2010
Illustrator
Yes
Genre
Cooking
Author
Hervé this, Pierre Gagnaire
Book Series
California Studies in Food and Culture Ser.
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
14.4 Oz
Item Length
8 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-050920
Reviews
A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists., Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.--Denver Post, "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."-- World Literature Today, Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe., "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."-- Ochef.com, Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.-- Denver Post, Food as intellectual proposition. . . Richly pertinent to the UCP series California Studies in Food and Culture.|9780520265943|, "A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists."-- Gastronomica, "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."--World Literature Today, "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."--Ochef.com, Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.
Dewey Edition
22
Series Volume Number
23
Dewey Decimal
641/.013
Table Of Content
Two Introductions Part One: The Beautiful Is the Good 1. The Existence of a Culinary Art 2. Artisanal versus Artistic Cuisine 3. Tradition and Love 4. The Question of Nature 5. The Recognition of a Culinary Art Part Two: Classical Ideas of Beauty 6. The Origin of Beauty 7. Beauty by Numbers 8. The Idea of Flavor 9. Aristotle and Subtlety Part Three: Beauty in the Middle Ages 10. The Path to the Mystical Good 11. Of Cooking and Cathedrals 12. Boethius and the Brain 13. Thomas Aquinas and the Green of the Grass 14. Drawing Earth Nearer to Heaven Part Four: Artistic Creativity Unbound 15. Medieval Ramifications 16. The Occult Influence of Aristotle Lives On 17. The Dawn of the Renaissance 18. From the Renaissance Onward 19. The Enlightenment in the West and the East 20. Nature Overcome Part Five: The Present and Future of Cooking 21. The Many Strands of Modernity 22. Yesterday 23. And Tomorrow? 24. Simplicity and Completeness 25. The Illusion of the Perfect Bouillon Notes Index
Synopsis
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., 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. Hervé 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.
LC Classification Number
TX631.T5513 2010

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