0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Buy Now

Note-by-Note Cooking - The Future of Food (Hardcover) Loot Price: R415
Discovery Miles 4 150
You Save: R97 (19%)
Note-by-Note Cooking - The Future of Food (Hardcover): Herve This

Note-by-Note Cooking - The Future of Food (Hardcover)

Herve This; Translated by Malcolm DeBevoise

Series: Arts and Traditions of the Table: Perspectives on Culinary History

 (sign in to rate)
List price R512 Loot Price R415 Discovery Miles 4 150 You Save R97 (19%)

Bookmark and Share

Expected to ship within 7 - 11 working days

"Note-by-Note Cooking" is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese -- these and many other substances, some occurring in nature, some synthesized in the laboratory -- make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds.

Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herv? This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious -- and inevitable -- extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

General

Imprint: Columbia University Press
Country of origin: United States
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Release date: October 2014
First published: October 2014
Authors: Herve This
Translators: Malcolm DeBevoise
Dimensions: 203 x 152 x 23mm (L x W x T)
Format: Hardcover - Trade binding
Pages: 272
ISBN-13: 978-0-231-16486-3
Languages: English
Subtitles: French
Categories: Books > Science & Mathematics > Chemistry > Physical chemistry > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-231-16486-6
Barcode: 9780231164863

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners