A renowned chemist and cooking pioneer breaks down the properties and
benefits of cooking with molecular gastronomy. 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. Hervé 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. Includes an appendix
with representative selection of recipes, vividly illustrated in
color. “Taking kitchen science to a whole new (molecular) level,
Hervé This is changing the way France―and the
world―cooks.”—Gourmet “[This] explores the science behind
shape, consistency, odor, and color, giving readers the knowledge to
create their own magnum opus in the kitchen.”—Discover
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Produktdetaljer
ISBN
9780231538237
Publisert
2015
Utgiver
Vendor
Columbia University Press
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter