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Note-by-Note Cooking: The Future of Food
By Hervé This
eBook
$11.99
By Hervé This
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A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.
1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in ...