There’s a new book by Hervé This available in English: Building a meal – From Molecular Gastronomy to Culinary Constructivism. In the book he examines six bistro favorites — hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse — and discusses the chemistry of the preparation and the eating of these dishes. I haven’t seen the book yet, but it seems to be something like In search of perfection meets On food and cooking. I’ve also had troubles finding the original French title for this one. There is an excerpt chapter covering consommés available from the publisher website.


  1. Hmm, looks like the translation of ‘Construisons Un Repas’ (Let’s Build A Meal).

    The review on gives it generally the thumbs up but more as a generalist book. My hunch is that is doesn’t add much to HT’s other tomes.

    First published in 2007.

Leave a Reply

Your email address will not be published.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

The reCAPTCHA verification period has expired. Please reload the page.