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

This, Hervé

ISBN 10: 0231164874 / ISBN 13: 9780231164870

Edité par Columbia University Press, 2016

A propos de cet article

pp. 272.

N° de réf. du vendeur 26374862213

Détails bibliographiques

• Titre: Note-by-Note Cooking: The Future of Food (Arts & Traditions of the Table: Perspectives on Culinary History)
• Éditeur: Columbia University Press
• Date de parution: 2016
• Langue: anglais
• ISBN à 10 chiffres: 0231164874
• ISBN à 13 chiffres: 9780231164870
• Reliure: Couverture souple
• État de l'article: New

A propos de ce titre

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.

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.