Herve This, Chef and Cook on the Future of Food | New From Columbia University Press

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Columbia University Press The Visionary Food Chemist Surveys a Vast New World of Flavor Read an excerpt from the chapter Why the Need for Note-by-Note Cooking Should be Obvious    VIDEO: Herve This in the Lab    An interview with Herve This   Why Note-by-Note Cooking is Crucial for the Future -- A Post by Herve This        Reviews        Table of Contents   Note-by-Cooking The Future of Food                  Hervé This; translated by M. B. DeBevoise     Order Now and Save 30% To save 30%, add the book to your shopping cart, and enter code THINOT in the "Coupon Code" field at check out.*    The e-book of Note-by-Note is available wherever e-books are sold!   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 promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. Order Now and Save 30%!   $24.95 $17.47 Use discount code THINOT at check-out Cloth | 272 pages | £16.95* * Customer in the UK and Europe should contact customer@wiley.com  FOLLOW COLUMBIA UNIVERSITY PRESS:

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