"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
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!