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Note-By-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History) - Hardcover

Buch 34 von 57: Arts and Traditions of the Table: Perspectives on Culinary History

This, Hervé

 
9780231164863: Note-By-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Hardcover
ISBN 10: 0231164866 ISBN 13: 9780231164863
Verlag: Columbia Univers. Press, 2014

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

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Verlag
Columbia Univers. Press
Erscheinungsdatum
2014
Sprache
Englisch
ISBN 10 
0231164866
ISBN 13 
9780231164863
Einband
Gebundene Ausgabe
Anzahl der Seiten
255
Kontakt zum Hersteller
Columbia University Press
https://cup.columbia.edu/

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