{"product_id":"notebynote-cooking-9780231164863","title":"NotebyNote Cooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe visionary food chemist surveys a vast new world of flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. Choice\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape  Polyhedrons  Nonpolyhedral Solids  The Fable of the Man with the Golden Brain 2. Consistency  A Woeful Misunderstanding  The Relation Between Consistency and Flavor  Not Everything Has to Be Soft  Thinking in Physical Terms  Additives  Contrasting Consistencies 3. Taste  Misdirection and Misperception  The Impossible Description of Unknown Tastes  Sapid Compounds  Mineral Salts  Organic and Mineral Acids  Amino Acids and Their Derivatives  Sugars  Alcohols and Polyols  Intense Sweeteners  Flavoring Agents  Bitterants  Matrix Effects  A New Basic Taste 4. Odor  Manipulating Odorant Compounds  Methods of Extraction and Processing  Natural, Same as Natural, Artificial  Volatility, Threshold Perception, Toxic Risk  A Lexicon of Basic Culinary Odors  Odorant Compounds  On the Properties of Odorigenic Extracts and Compositions  Trigeminal Sensations 5. Color  The Eye Precedes the Palate  Legally Approved Coloring Agents  Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature  Substance and Form  The Construction of Flavors  Naming Dishes  The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest  The Mixed Blessings of Abundance  A World of Plenty, Filled with Danger  Selection and Supply of Compounds  Political Considerations Appendix: A Few Recipes Index","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":49400275140951,"sku":"9780231164863","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780231164863.jpg?v=1730470257","url":"https:\/\/bookcurl.com\/products\/notebynote-cooking-9780231164863","provider":"Book Curl","version":"1.0","type":"link"}