Dive into the avant-garde world of gastronomy with Herv This’s “Note-by-Note Cooking: The Future of Food.” This groundbreaking book dismantles conventional cooking, advocating for a culinary revolution using pure, isolated flavor compounds. Imagine constructing dishes from scratch, manipulating individual molecules like building blocks crafting the essence of truffle with its isolated aroma compounds, or engineering the perfect sweetness with targeted sugars. This isn’t just deconstruction; it’s culinary creation at a molecular level. Herv This, a leading figure in molecular gastronomy, unveils a future where food is precisely engineered for taste, nutrition, and sustainability. This reprint edition clarifies the science behind this radical approach, dispelling myths and showcasing the potential for unprecedented control over flavor profiles. Explore recipes that exemplify this innovative technique, demonstrating how to build flavor symphonies from individual “notes.” “Note-by-Note Cooking” challenges everything you know about food, offering a glimpse into a future where culinary boundaries are redefined by science and imagination. A must-read for chefs, food scientists, and anyone eager to explore the cutting edge of culinary innovation.
Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
22,70 $
In stock
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 cheesethese 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 obviousand inevitableextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
