Wentworth
Institute of Technology
Note-by-note cooking : the future of food /
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-...
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| Main Author: | |
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| Format: | Book |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
[2014]
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| Series: | Arts and traditions of the table.
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| Subjects: |
| Summary: | 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. |
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| Item Description: | Translation of: La cuisine note à note. |
| Physical Description: | xii, 255 pages : illustrations (some color) ; 21 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780231164870 9780231164863 0231164866 |