Note-by-Note Cooking

The Future of Food

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book Note-by-Note Cooking by Hervé This, Columbia University Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Hervé This ISBN: 9780231538237
Publisher: Columbia University Press Publication: October 21, 2014
Imprint: Columbia University Press Language: English
Author: Hervé This
ISBN: 9780231538237
Publisher: Columbia University Press
Publication: October 21, 2014
Imprint: Columbia University Press
Language: English

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. Hervé 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. Hervé 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.

More books from Columbia University Press

Cover of the book Not Like a Native Speaker by Hervé This
Cover of the book Lineages of Political Society by Hervé This
Cover of the book The Practice of Political Theory by Hervé This
Cover of the book The Struggle for Form by Hervé This
Cover of the book A History of the Iraq Crisis by Hervé This
Cover of the book Underground U.S.A. by Hervé This
Cover of the book Aid Dependence in Cambodia by Hervé This
Cover of the book Empire of Magic by Hervé This
Cover of the book Social Work Practice by Hervé This
Cover of the book Edo Kabuki in Transition by Hervé This
Cover of the book Countersexual Manifesto by Hervé This
Cover of the book Upsetting the Apple Cart by Hervé This
Cover of the book Kinship and Killing by Hervé This
Cover of the book Behind the Gate by Hervé This
Cover of the book Kicking the Carbon Habit by Hervé This
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy