__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.

nexusstc/Note-by-Note Cooking: The Future of Food/a592971e38cd4651339bbd742a85cf12.pdf

lgli/10.7312_this16486.pdf

lgrsnf/10.7312_this16486.pdf

zlib/no-category/Hervé This; Malcolm DeBevoise/Note-by-Note Cooking: The Future of Food_25952816.pdf

La cuisine note note

Cuisine note à note

Hervé This; translated by M.B. DeBevoise

DeBevoise, Malcolm

This, Hervé

Columbia Business School Publishing

King's Crown Paperbacks

Arts and traditions of the table, New York, NY, 2014

Arts and traditions of the table, New York, 2015

Lightning Source Inc. (Tier 3), New York, 2014

United States, United States of America

Illustrated, 2014-10-21

Illustrated, PT, 2014

Oct 21, 2014

2014 jan 31

degruyter.com

producers:
iTextSharp 5.0.6 (c) 1T3XT BVBA

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Translation of: La cuisine note à note.
Includes bibliographical references and index.

Source title: Note-by-Note Cooking: The Future of Food

A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.
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.
Includes an appendix with representative selection of recipes, vividly illustrated in color.
“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.”— Gourmet
“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.”— Discover

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

Tekst op binnenkaft: 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 -őthese and many other substances, some occurring in nature, some synthesized in the laboratoryőmake it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds...etc

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. 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 heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.
The visionary food chemist surveys a vast new world of flavor.

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

Shape
Consistency
Taste
Odor
Color
Artistic choice and culinary nomenclature
Nutrition, toxicology, market dynamics, public interest.

2023-08-22