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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This




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 | #1488751 in Books |  2014-10-21 | Original language:French | PDF # 1 |  8.25 x6.50 x1.00l,.0 | File type: PDF | 272 pages

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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. 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 ...

You easily download any file type for your gadget.Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)   |  Hervé This. I really enjoyed this book and have already told so many people about it!

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