"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.
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