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Building a Meal: From Molecular Gastronomy to Culinary Constructivism

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By Hervé This

Web edition: July 17, 2009
Print edition: August 1, 2009; Vol.176 #3 (p. 30)

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This

A chemist trained in culinary arts explores the science of a good meal, with tips for how to make one.

Columbia Univ., 2009, 135 p., $19.95.

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