Note-by-Note Cooking: The Future of Food (Arts & Traditions of the Table: Perspectives on Culinary History)

3,92 valoración promedio
( 12 valoraciones por GoodReads )
 
9780231164863: Note-by-Note Cooking: The Future of Food (Arts & Traditions of the Table: Perspectives on Culinary History)
Review:

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, Herv This is changing the way France--and the world--cooks. Gourmet Once again, Herv This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention--food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herv This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herv This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring Chemistry World

From the Publisher:

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. Herve 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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

This, Hervé
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Cantidad: 5
Librería
GreatBookPrices
(Columbia, MD, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Nº de ref. de la librería 21449175-n

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 14,17
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,47
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

This, Hervé
Editorial: Columbia University Press
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 2
Librería
Movie Mars
(Indian Trail, NC, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press. Hardcover. Estado de conservación: New. 0231164866 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 17283955

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 14,09
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,73
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

This, Hervé
Editorial: Columbia University Press, United States (2014)
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2014. Hardback. Estado de conservación: New. Translation. 206 x 160 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAU9780231164863

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,28
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

4.

This, Hervé
Editorial: Columbia University Press, United States (2014)
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2014. Hardback. Estado de conservación: New. Translation. 206 x 160 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAU9780231164863

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,77
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

This, Hervé
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Cantidad: 1
Librería
LVeritas
(Newton, MA, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Gift Quality Book in Excellent Condition. Nº de ref. de la librería 36S9FP001BC6

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,85
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 0,93
A Estados Unidos de America
Destinos, gastos y plazos de envío

6.

This, Hervé
Editorial: Columbia University Press (2014)
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 1
Librería
Valoración
[?]

Descripción Columbia University Press, 2014. Estado de conservación: New. 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. . 2014. Tra. Hardcover. . . . . . Nº de ref. de la librería V9780231164863

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 20,76
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

This, Hervé
Editorial: Columbia University Press, United States (2014)
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 2
Librería
Powell's Books
(Portland, OR, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press, United States, 2014. Hardcover. Estado de conservación: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>General. Book: NEW, New. Bookseller Inventory # 06978023116486300. Nº de ref. de la librería 06978023116486300

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 16,86
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,20
A Estados Unidos de America
Destinos, gastos y plazos de envío

8.

This, Hervé
Editorial: Columbia University Press
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 3
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Columbia University Press. Hardback. Estado de conservación: new. BRAND NEW, Note-By-Note Cooking: The Future of Food, Herve This, Malcolm DeBevoise, 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. Nº de ref. de la librería B9780231164863

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 14,34
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 6,88
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

This, Hervé
Editorial: Columbia University Press
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 1
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press. Estado de conservación: New. 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. . 2014. Tra. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780231164863

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 22,47
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

10.

This, Hervé
Editorial: Columbia University Press (2014)
ISBN 10: 0231164866 ISBN 13: 9780231164863
Nuevos Tapa dura Cantidad: 1
Librería
Book Deals
(Lewiston, NY, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press, 2014. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Taking kitchen science to a whole new (molecular) level, Herv This is changing the way France--and the world--cooks. Nº de ref. de la librería ABE_book_new_0231164866

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 23,01
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda