Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise.
- This, Hervé.
About this work
Also known as
A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. 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.
Where to find it
LocationMedical Collection WA712 2014H57n