Note-by-Note Cooking : The Future of Food / Hervé This.

Format:

Book

Author/Creator:

This, Hervé, author.

Contributor:

DeBevoise, M. B.

Series:

Arts and traditions of the table.

Arts and Traditions of the Table: Perspectives on Culinary History

Standardized Title:

Cuisine note a note. English

Language:

English

Subjects (All):

Food additives.

Artificial foods.

Physical Description:

1 online resource (287 p.)

Edition:

1st ed.

Place of Publication:

New York, NY : Columbia University Press, [2014]

Language Note:

English

Summary:

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.

Contents:

Frontmatter

Contents

A Note on the Translation

Tables, Figures, and Color Plates

Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious

1. Shape

2. Consistency

3. Taste

4. Odor

5. Color

6. Artistic Choice + Culinary Nomenclature

7. Nutrition, Toxicology, Market Dynamics, Public Interest

Appendix: A Few Recipes

Index

Backmatter

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019)

ISBN:

9780231538237

0231538235

OCLC:

892040791