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

This, Hervé

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.

Über diesen Titel

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.

Details zur Ausgabe

• Verlag: Columbia Univers. Press
• Erscheinungsdatum: 2014
• Sprache: Englisch
• ISBN 10: 0231164866
• ISBN 13: 9780231164863
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 255
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: preigu; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; 49078; Deutschland