| Description |
xii, 255 pages illustrations, ( some color) ; 21 cm |
|
text rdacontent |
|
unmediated rdamedia |
|
volume rdacarrier |
| Series |
Arts and traditions of the table |
|
Arts and traditions of the table.
|
| Note |
Translation of: La cuisine note ŕ note. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Shape -- Consistency -- Taste -- Odor -- Color -- Artistic choice and culinary nomenclature -- Nutrition, toxicology, market dynamics, public interest. |
| Summary |
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. |
| Subject |
Food additives.
|
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Artificial foods.
|
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Artificial foods. (OCoLC)fst00817216
|
|
Food additives. (OCoLC)fst00930654
|
| ISBN |
9780231164863 (cloth : alk. paper) |
|
0231164866 (cloth : alk. paper) |
|
9780231538237 (ebook) |
|
