Description
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. Hervé 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 Details
| Publisher | Columbia University Press |
| Publish Date | October 21, 2014 |
| Pages | 272 |
| Language | English |
| Type |  Hardback |
| EAN/UPC | 9780231164863 |
| Dimensions | 8.0 X 5.9 X 1.1 inches | 1.1 pounds |
About the Author
M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.
Reviews
Keen cooks...will devour the latest work by molecular gastronomist Hervé This.--New Scientist
Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France--and the world--cooks.--Gourmet
This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight.--Engineering and Technology
This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen.--Discover
Valuable for readers interested in how the food system may evolve in the future.--Choice
No matter what level home cook or professional chef you are, Hervé This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading.--Chef Daniel Boulud
Once again, Hervé This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention--food for thought on the future of cooking, of interest to both professional chefs and home cooks alike.--Michael Laiskonis, creative director of the Institute of Culinary Education
If anyone is going to change the way we cook, it will be him.--Heston Blumenthal, as quoted in the Observer
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