Note-by-Note Cooking

Hervé This

Published by Columbia University Press 2014

Note-by-Note Cooking

The Future of Food

Hervé This
Translated by: Malcolm DeBevoise

In the series Arts and Traditions of the Table: Perspectives on Culinary History

https://doi.org/10.7312/this16486

Overview
Contents

About this book

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. Substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.

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

Author information

Hervé 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 Académie 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.

Reviews

Valuable for readers interested in how the food system may evolve in the future.

Inspiring.

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.

Keen cookswill devour the latest work by molecular gastronomist Hervé This.

This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen.

Chef Daniel Boulud:
No matter what level home cook or professional chef you are, Hervé 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.

Michael Laiskonis, creative director of the Institute of Culinary Education:
Once again, Hervé 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.

Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks.

Heston Blumenthal, as quoted in the Observer:
If anyone is going to change the way we cook, it will be him.

Topics

Frontmatter Publicly Available Download PDF	i
Contents Publicly Available Download PDF	vii
A Note on the Translation Requires Authentication Unlicensed Licensed Download PDF	ix
Tables, Figures, and Color Plates Requires Authentication Unlicensed Licensed Download PDF	xi
Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious Requires Authentication Unlicensed Licensed Download PDF	1
1. Shape Requires Authentication Unlicensed Licensed Download PDF	37
2. Consistency Requires Authentication Unlicensed Licensed Download PDF	54
3. Taste Requires Authentication Unlicensed Licensed Download PDF	114
4. Odor Requires Authentication Unlicensed Licensed Download PDF	150
5. Color Requires Authentication Unlicensed Licensed Download PDF	172
6. Artistic Choice + Culinary Nomenclature Requires Authentication Unlicensed Licensed Download PDF	185
7. Nutrition, Toxicology, Market Dynamics, Public Interest Requires Authentication Unlicensed Licensed Download PDF	202
Appendix: A Few Recipes Requires Authentication Unlicensed Licensed Download PDF	227
Index Requires Authentication Unlicensed Licensed Download PDF	237
Backmatter Requires Authentication Unlicensed Licensed Download PDF	272

Language: English
Publisher: Columbia University Press
Audience: Professional and scholarly;
Pages
- Main content: 272
Illustrations
- Other: 20 color illustrations

eBook

Published: October 21, 2014
ISBN: 9780231538237