Note-by-Note Cooking : The Future of Food /

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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé (Autor)
Otros Autores: DeBevoise, Malcolm
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Columbia University Press, [2014]
Colección:Arts and Traditions of the Table: Perspectives on Culinary History
Temas:
Artificial foods.
Cooking > General.
Food additives.
SCIENCE / Chemistry / General.
Acceso en línea:Texto completo
Texto completo
Tabla de Contenidos:
  • 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

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