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...
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
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| 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
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| Online Access: | |
| Physical Description: | 1 online resource (272 p.) :; 20 color illustrations |
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