Note-by-note cooking the future of food (Book, 2014) []
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Note-by-note cooking the future of food

Author: Hervé This; M B DeBevoise
Publisher: New York, NY Columbia University Press [2014]
Series: Arts and traditions of the table
Edition/Format:   Print book : EnglishView all editions and formats

The visionary food chemist surveys a vast new world of flavor.


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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Hervé This; M B DeBevoise
ISBN: 9780231164863 0231164866
OCLC Number: 982657987
Description: xii, 255 Seiten Illustrationen 21 cm
Contents: A Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 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 Properties 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 Index
Series Title: Arts and traditions of the table
Other Titles: Cuisine note à note
Responsibility: Hervé This. Translated by M.B. DeBevoise


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If anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way Read more...

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