Note by Note Cooking - The Future of Food

Looks at the new method of cooking by employing pure molecular compounds as food additives, a process that can create novel tastes, promote health benefits, and be environmentally sustainable.

Product details

• Authors: Malcolm Debevoise, Hervé This, Herv? This, Herve This, Hervé This
• Assisted by: M. B. Debevoise (Translation), Malcolm Debevoise (Translation), DeBevoise Malcolm (Translation), M. B. Deboise (Translation), M. B.. Deboise (Translation)
• Publisher: Columbia University Press
• Languages: English
• Product format: Hardback
• Released: 04.11.2014
• EAN: 9780231164863
• ISBN: 978-0-231-16486-3
• No. of pages: 272
• Dimensions: 163 mm x 212 mm x 25 mm
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab; Arts and Traditions of the Table; Arts and Traditions of the Table (CUP)
• Subjects: Guides > Food & drink > General, dictionaries, tables; COOKING / Methods / General, SCIENCE / Chemistry / General, chemistry, Physical Chemistry, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General