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 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.

• 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