Note-by-note cooking : the future of food

• Main Author: This, Hervé (Author)
• Other Authors: DeBevoise, M. B. (Translator)
• Format: Electronic eBook
• Language: English
• Published: New York : Columbia University Press, [2014]
• Series: Arts and traditions of the table.
• Subjects: potravinářská aditiva; potravinářská chemie; food additives; food chemistry; elektronické knihy; monografie; electronic books; monographs

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...