Note-by-Note Cooking (Herve This) - скачать книгу , читать онлайн

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Note-by-Note Cooking



Автор: Herve This


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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds.

1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory-make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds.

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.

Herve 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.



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