Note-By-Note Cooking: The Future of Food

Note-By-Note Cooking: The Future of Food - Paperback

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Note-By-Note Cooking: The Future of Food
  • Note-By-Note Cooking: The Future of Food
Note-By-Note Cooking: The Future of Food - Paperback

Note-By-Note Cooking: The Future of Food - Paperback

by Hervé This
$18.95
$18.95

Book Overview

by Hervé This (Author), Malcolm Debevoise (Translator)

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.

Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious--and inevitable--extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Author Biography

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.
Number of Pages: 272
Dimensions: 0.7 x 7.7 x 5.7 IN
Publication Date: December 13, 2016
ISBN9780231164870
Author Hervé This
PublisherColumbia University Press
GenreFood & cooking, Education, Technology, and History
FormatPaperback
PublishedDecember 2016
LanguageENG- English
Pages272
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Cooking History Nonfiction Science Technology & Engineering

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More by Hervé This

Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor - Paperback

Molecular Gastronomy: Exploring the Science of Flavor - Paperback

By Hervé This

About Hervé This

Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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