Find thousands of books, manuscripts, visual materials and unpublished archives from our collections, many of them with free online access.

Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise.

  • This, Hervé.
Date
[2014]
  • Books

About this work

Also known as

Cuisine note à note. English

Description

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.

Publication/Creation

New York : Columbia University Press, [2014]

Physical description

xii, 255 pages, 8 unnumbered leaves of plates : illustrations (some color) ; 21 cm.

Notes

Translation of: La cuisine note à note.

Bibliographic information

Includes bibliographical references and index.

Contents

Introduction -- 1. Shape -- Polyhedrons -- Nonpolyhedral solids -- The fable of the man with the golden brain -- 2. Consistency -- A woeful misunderstanding -- The relation between consistency and flavor -- Not everything has to be soft -- Thinking in physical terms -- Additives -- Contrasting consistencies -- 3. Taste -- Misdirection and misperception -- The impossible description of unknown tastes -- Sapid compounds -- Mineral salts -- Organic and mineral acids -- Amino acids and their derivatives -- Sugars -- Alcohols and polyols -- Intense sweeteners -- Flavoring agents -- Bitterants -- Matrix effects -- A new basic taste -- 4. Odor -- Manipulating odorant compounds -- Methods of extraction and processing -- Natural, same as natural, artificial -- Volatility, threshold perception, toxic risk -- A lexicon of basic culinary odors -- Odorant compounds -- On the proper use of odorigenic extracts and compositions -- Trigeminal sensations -- 5. Color -- The eye precedes the palate -- Legally approved coloring agents -- Natural versus artificial redux -- 6. Artistic choice and culinary nomenclature -- Substance and form -- The construction of flavors -- Naming dishes -- The first generation of note-by-note menus -- 7. Nutrition, toxicology, market dynamics, public interest -- The mixed blessings of abundance -- A world of plenty, filled with danger -- Selection and supply of compounds -- Political considerations -- Appendix : A few recipes.

Languages

  • English


Where to find it

  • Location

    Medical Collection WA712 2014H57n

    Access

    Open shelves

Permanent link


Identifiers

ISBN

  • 9780231164863
  • 0231164866