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

This, Herv�

ISBN 10: 0231164874 ISBN 13: 9780231164870

Editorial: Columbia University Press, 2016

Idioma: Ingl�s

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Descripci�n

In English.

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Detalles bibliogr�ficos

T�tulo

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

Editor

Columbia University Press

Fecha de publicaci�n

2016

Idioma

Ingl�s

ISBN 10

0231164874

ISBN 13

9780231164870

Encuadernaci�n

Encuadernaci�n de tapa blanda

Estado

New

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Sinopsis

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.

Acerca del autor

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 Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press. M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.

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