web site hit counter Cooking: The Quintessential Art - Ebooks PDF Online
Hot Best Seller

Cooking: The Quintessential Art

Availability: Ready to download

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 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.


Compare

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 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.

51 review for Cooking: The Quintessential Art

  1. 4 out of 5

    Xenia Germeni

    Πίστεύω ότι δεν έχω διαβάσει κάτι πιο έξυπνο και ευφυές από τότε που ήμουν φοιτήτρια και φανατική του βιβλίου 'Ιστορία των Αισθητικών Θεωριών' του Monroe Beardsley. Η μαγειρική τέχνη μέσα από το πρίσμα των αισθητικών θεωριών των φιλοσοφικών ρευμάτων από την αρχαιότητα έως σήμερα, αλλά με πολύ αγάπη, τέχνη και τεχνική. Ευρηματικοί οι Τις και Γκανιαιρ παίζουν με τα χρώματα, τη γεύση, τις μυρωδιές, τα σχήματα και όλα όσα συνθέτουν τον μαγειρικό κόσμο. Απαραίτητο εγχειρίδιο για φοιτητές φιλοσοφίας, Πίστεύω ότι δεν έχω διαβάσει κάτι πιο έξυπνο και ευφυές από τότε που ήμουν φοιτήτρια και φανατική του βιβλίου 'Ιστορία των Αισθητικών Θεωριών' του Monroe Beardsley. Η μαγειρική τέχνη μέσα από το πρίσμα των αισθητικών θεωριών των φιλοσοφικών ρευμάτων από την αρχαιότητα έως σήμερα, αλλά με πολύ αγάπη, τέχνη και τεχνική. Ευρηματικοί οι Τις και Γκανιαιρ παίζουν με τα χρώματα, τη γεύση, τις μυρωδιές, τα σχήματα και όλα όσα συνθέτουν τον μαγειρικό κόσμο. Απαραίτητο εγχειρίδιο για φοιτητές φιλοσοφίας, ιστορικούς, κοινωνικούς επιστήμονες, διαιτολόγους και κριτικούς μαγειρικής και μπλογκερς. Εαν δε σου αρεσει η μαγειρική, η φιλοσοφια και οι αισθητικες θεωριες μην το διαβασεις!

  2. 5 out of 5

    Avis Black

    Trying to philosophize about cooking is ridiculous. Only the French would do something this dumb. Here's a sample: DENIS Which just goes to show that small mouthfuls are better than big ones, by the way. The passage from Plotinus was indigestible, but cut up into small pieces it’s fine. CÉCILE When we eat we cut up our food for the same reason, so that we won’t choke. These individual sentences are like appetizers in a way, dainty morsels. Even so, they’re not as simple as you seem to suppose. Thi Trying to philosophize about cooking is ridiculous. Only the French would do something this dumb. Here's a sample: DENIS Which just goes to show that small mouthfuls are better than big ones, by the way. The passage from Plotinus was indigestible, but cut up into small pieces it’s fine. CÉCILE When we eat we cut up our food for the same reason, so that we won’t choke. These individual sentences are like appetizers in a way, dainty morsels. Even so, they’re not as simple as you seem to suppose. This concept of emanation, for example—when you stop and think about it, it’s hard to work out what it means. HÉLÈNE Remember, Plotinus says a material object is beautiful “insofar as it participates in the thought that flows from the divine.” Oh, brother. The book contains 300-odd pages of this pseudo-intellectual fatuity.

  3. 4 out of 5

    Dan

    One of the most fascinating books I've ever read on the philosophy of cooking, bringing art, music and theory all together. One of the most fascinating books I've ever read on the philosophy of cooking, bringing art, music and theory all together.

  4. 4 out of 5

    Callie

    I wrote a review of this book. It's supremely tasty. It is not a cookbook, though. It's in a genre all its own. I wrote a review of this book. It's supremely tasty. It is not a cookbook, though. It's in a genre all its own.

  5. 5 out of 5

    Alex

  6. 4 out of 5

    Mr J

  7. 5 out of 5

    Ian Muntzert

  8. 5 out of 5

    Ryan

  9. 4 out of 5

    Molen

  10. 5 out of 5

    Shubham Sandilya

  11. 5 out of 5

    Bernardo Moller

  12. 5 out of 5

    Mentatreader

  13. 4 out of 5

    Randall

  14. 4 out of 5

    Pieter Visser

  15. 4 out of 5

    Carolyn

  16. 5 out of 5

    Alessio Fangano

  17. 4 out of 5

    Vanillabean

  18. 5 out of 5

    Gera

  19. 4 out of 5

    Erik Ramberg

  20. 5 out of 5

    David Farris

  21. 4 out of 5

    Kayê Holanda

  22. 4 out of 5

    Daniel

  23. 4 out of 5

    Airflux

  24. 4 out of 5

    Eric Dowdle

  25. 4 out of 5

    Anastasia

  26. 4 out of 5

    Bob

  27. 5 out of 5

    John Cross

  28. 5 out of 5

    Taiss

  29. 5 out of 5

    Tom

  30. 4 out of 5

    Jordan

  31. 5 out of 5

    Vishakha

  32. 5 out of 5

    Nick

  33. 4 out of 5

    Tim

  34. 4 out of 5

    Kavita Bengali

  35. 5 out of 5

    eric

  36. 5 out of 5

    Kamran

  37. 5 out of 5

    Lee

  38. 5 out of 5

    Diana

  39. 4 out of 5

    Whatwhenwhere

  40. 4 out of 5

    kirk

  41. 5 out of 5

    Bob

  42. 5 out of 5

    Chris Bailey

  43. 5 out of 5

    Claire Menck

  44. 5 out of 5

    Gwen

  45. 5 out of 5

    Elizabeth Tabler

  46. 5 out of 5

    Siddartha

  47. 5 out of 5

    Angel

  48. 5 out of 5

    Diego

  49. 5 out of 5

    Yinzadi

  50. 4 out of 5

    Sharif

  51. 4 out of 5

    Michelle

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.