Note-by-Note Cooking : : The Future of Food / / Hervé This.
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...
Saved in:
| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
|---|---|
| VerfasserIn: | |
| TeilnehmendeR: | |
| Place / Publishing House: | New York, NY : : Columbia University Press, , [2014] ©2014 |
| Year of Publication: | 2014 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Online Access: | |
| Physical Description: | 1 online resource (272 p.) :; 20 color illustrations |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of 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