Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise.

By:

This, Hervé

Material type: Text

TextSeries: Arts and traditions of the table | Arts and traditions of the tablePublisher: New York : Columbia University Press, [2014]Description: xii, 255 pages : illustrations, (some color) ; 21 cmISBN:

9780231164863
9780231164863 (hbk.) :

Uniform titles:

Cuisine note à note. English

Subject(s):

DDC classification:

641.308 THI 23

Summary: This title 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 colourless 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 flavourful amino acid present in cheese - these and many other substances, some occuring in nature, some synthesized in the laboratory, make it possible to creave novel tastes and flavours 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.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.308 THI (Browse shelf(Opens below))	Available		225639

Translation of: La cuisine note à note.

Donated by the family of Peter Burns

Includes bibliographical references and index.

This title 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 colourless 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 flavourful amino acid present in cheese - these and many other substances, some occuring in nature, some synthesized in the laboratory, make it possible to creave novel tastes and flavours 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.