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A 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.
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Subjects
Artificial foods, Food additives, Food substitutesShowing 3 featured editions. View all 3 editions?
Edition | Availability |
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1
Note-by-Note Cooking: The Future of Food
Dec 13, 2016, Columbia University Press
paperback
0231164874 9780231164870
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2
Note-by-Note Cooking: The Future of Food
Oct 21, 2014, Columbia University Press
digital
0231538235 9780231538237
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3
Note-by-note cooking: the future of food
2014, Columbia University Press
in English
0231164866 9780231164863
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Libraries near you:
WorldCat
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Book Details
Table of Contents
Edition Notes
Translation of: La cuisine note à note.
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?September 13, 2021 | Edited by ImportBot | import existing book |
September 13, 2021 | Edited by ImportBot | import existing book |
July 18, 2019 | Created by MARC Bot | import new book |