24%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
Note-by-Note Cooking: The Future of Food
Hervé This
€ 26.99
€ 20.43
FREE Delivery in Ireland
Description for Note-by-Note Cooking: The Future of Food
Hardback. Translation of: La cuisine note a note. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 272 pages, 20 colour plates, 43 figures. BIC Classification: PNR; TDCT. Category: (P) Professional & Vocational. Dimension: 163 x 205 x 23. Weight in Grams: 480.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2014
Publisher
Columbia University Press
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
272
Place of Publication
New York, United States
ISBN
9780231164863
SKU
V9780231164863
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-12
About Hervé This
Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Academie des Sciences. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and ... Read more
Reviews for Note-by-Note Cooking: The Future of Food
If anyone is going to change the way we cook, it will be him.
Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients ... Read more
Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients ... Read more