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Note-By-Note Cooking: The Future of..., Debevoise, Malc
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狀況：
物品細節
- 物品狀況
- Title
- Note-By-Note Cooking: The Future of Food (Arts & Traditions of...
- Book Title
- Note-By-Note Cooking: The Future of Food (Arts & Traditions of...
- ISBN
- 0231164866
- EAN
- 9780231164863
- Binding
- Hardback
- Date of Publication
- 20141021
- Release Title
- Note-By-Note Cooking: The Future of Food (Arts & Traditions of...
- Artist
- Debevoise, Malcolm
- Brand
- N/A
- Colour
- N/A
- Publication Year
- 2014
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Publication Name
- Note-By-Note Cooking: the Future of Food
- Item Height
- 203mm
- Publisher
- Columbia University Press
- Item Width
- 152mm
- Subject
- Engineering & Technology, Chemistry
- Number of Pages
- 272 Pages
關於產品
Product Information
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.
Product Identifiers
Publisher
Columbia University Press
ISBN-13
9780231164863
eBay Product ID (ePID)
209686218
Product Key Features
Publication Name
Note-By-Note Cooking: the Future of Food
Format
Hardcover
Language
English
Subject
Engineering & Technology, Chemistry
Publication Year
2014
Type
Textbook
Number of Pages
272 Pages
Dimensions
Item Height
203mm
Item Width
152mm
Additional Product Features
Series Title
Arts and Traditions of the Table: Perspectives on Culinary History
Country/Region of Manufacture
United States
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商業賣家資料
增值稅識別編號：
- DE 281042328
- EL 996857788
- ES N8267548I
- FR 27823676960
- GB 922696893
- IT 00185819992
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