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Note-by-Note Cooking

Paperback • 2016 • English

Note-by-Note Cooking

By Herve This

0 Ratings • 0.0 of 5

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About the book

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...Show more

Physical chemistry

Book details

ISBN

9780231164870

Publisher

Columbia University Press

Published year

2016

Language

English

Original title

Note-by-Note Cooking

Format

Paperback

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Other versions

Note-by-Note Cooking

Note-by-Note Cooking

Hardcover · 2014

Reviews · 0

0 Ratings • 0.0 of 5

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