Cooking: The Quintessential Art
(Sprache: Englisch)
"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"--Chef Charlie Trotter, author of "Raw "
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"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"--Chef Charlie Trotter, author of "Raw "
Inhaltsverzeichnis zu „Cooking: The Quintessential Art “
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
Autoren-Porträt von Herve This, Pierre Gagnaire
Hervé This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.
Bibliographische Angaben
- Autoren: Herve This , Pierre Gagnaire
- 2010, 355 Seiten, Maße: 16,7 x 20,1 cm, Kartoniert (TB), Englisch
- Übersetzer: M. B. DeBevoise
- Verlag: UNIV OF CALIFORNIA PR
- ISBN-10: 0520265947
- ISBN-13: 9780520265943
Sprache:
Englisch
Rezension zu „Cooking: The Quintessential Art “
"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"¿Chef Charlie Trotter, author of Raw
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