Note-By-Note Cooking: The Future of Food

by Hervé This

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0231164874
• ISBN13: 9780231164870
• Release Date: December 2016
• Publisher: Columbia University Press
• Length: 272 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.7" x 5.7" x 7.7"
• Grade Range: Postsecondary and higher