BUILDING A MEAL: From Molecular Gastronomy to Culinary Constructivism

By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, the author unites the head with the hand in order to defend and transform culinary practice. By showing that the creation of a meal can be as satisfying as its consumption, he re-calibrates the balance between food and our imaginations. Illus.