Kitchen, a matter of love, art and technique - by Hervéthis and Pierre Gagnaire

Cooking is often a matter of emotion: a beautiful and delicate fruit can awaken the desire to build a jewelry box for it. Or you can eat a simple vegetable and want to share a little happiness, or emotion, by placing it at the center of a culinary composition. How to determine associations? Can we combine carp and rabbit? How to build dishes? This book is the result of the meeting between Hervé This, a very bold chemist and pioneer of so-called molecular cuisine, and Pierre Gagnaire, a renowned chef. This is a more essayistic, historical book, which gives us a broader view of this new trend in gastronomy.