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出版社： Columbia University Press

ISBN：9780231164870

商品编码：19073644455

包装：平装

外文名称：Note-By-Note Cooking- ...

出版时间：2016-12-13

页数：272

正文语种：英语

具体描述

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Note-By-Note Cooking: The Future of Food
作者： Herve This;Malcolm Debevoise;
ISBN13： 9780231164870
类型：平装(简装书)
语种：英语（English）
出版日期： 2016-12-13
出版社： Columbia University Press
页数： 272
重量（克）： 317
尺寸： 19.558 x 14.478 x 1.778 cm

商品简介

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. Herv 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.