the future of food
Edición de la obra Note-by-note cooking
| Autor | Hervé This |
|---|---|
| Editorial | Columbia University Press |
| Fecha de publicación | 2014 |
| Idioma | inglés |
| Páginas | 255 |
| ISBN-13 | 9780231164863 |
| ISBN-10 | 0231164866 |
| OCLC | 880374757 |
| LCCN | 2014007035 |
| Serie | Arts and traditions of the table : perspectives on culinary history · Arts and traditions of the table |
| Número de Cutter |
T448nA landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. 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.