Note-by-Note Cooking by Herv This

Note-by-Note Cooking by Herv This

The visionary food chemist surveys a vast new world of flavor.

If 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

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Academie des Sciences. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press. M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.

SKU	Unavailable
ISBN 13	9780231164870
ISBN 10	0231164874
Title	Note-by-Note Cooking
Author	Hervé This
Series	Arts And Traditions Of The Table: Perspectives On Culinary History
Condition	Unavailable
Binding Type	Paperback
Publisher	Columbia University Press
Year published	2016-12-13
Number of pages	272
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.