Hervé This
Author
Publisher
Columbia University Press
Pub. Date
[2014]
Language
English
Description
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...