Articles liés à Note-by-Note Cooking: The Future of Food
Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Hervé 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 Académie 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.Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Note-by-Note Cooking
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur FW-9780231164870
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Note-by-Note Cooking
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Columbia University Press, US, 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
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Paperback. Etat : New. 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. N° de réf. du vendeur LU-9780231164870
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Note-by-Note Cooking: The Future of Food
Edité par
Columbia University Press, 2017
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
Neuf
Couverture souple
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
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Etat : 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 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350. . 2016. Reprint. Paperback. . . . . N° de réf. du vendeur V9780231164870
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Note By Note Cooking: The Future of Food
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Columbia., 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
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Note-by-Note Cooking
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Note By Note Cooking: The Future of Food
Vendeur : Powell's Bookstores Chicago, ABAA, Chicago, IL, Etats-Unis
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Etat : New. Fine. Paperback. 2014. Originally published at $16.95. N° de réf. du vendeur W115963b
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Note-by-Note Cooking
Edité par
Columbia University Press, US, 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. 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. N° de réf. du vendeur LU-9780231164870
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Note-By-Note Cooking: The Future of Food (Paperback or Softback)
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Columbia University Press 11/15/2016, 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Edité par
Columbia University Press, 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
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Note-by-Note Cooking: The Future of Food
Edité par
Columbia University Press, 2016
ISBN 10 : 0231164874
ISBN 13 : 9780231164870
Neuf
Couverture souple
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : 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 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350. . 2016. Reprint. Paperback. . . . . Books ship from the US and Ireland. N° de réf. du vendeur V9780231164870
Quantité disponible : 15 disponible(s)