Note by Note Cooking

Titre : Note by Note Cooking
Auteur : HervŽ This
Éditeur : Columbia University Press
ISBN-13 : 9780231164863
Libération : 2014-10-07

Télécharger Lire en ligne



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 present in cheeseÑthese and many other substances, some occurring in nature, some synthesized in the laboratoryÑmake 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. HervŽ 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 obviousÑand inevitableÑextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Note by Note Cooking

Titre : Note by Note Cooking
Auteur : Hervé This
Éditeur : Columbia University Press
ISBN-13 : 9780231538237
Libération : 2014-10-07

Télécharger Lire en ligne



Hervé This A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de Note by Note Cooking Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

Note by note Cooking

Titre : Note by note Cooking
Auteur : Herve This
Éditeur :
ISBN-13 : 0231164874
Libération : 2016-11-15

Télécharger Lire en ligne



Translation of: La cuisine note a note.

Notes on Cooking

Titre : Notes on Cooking
Auteur : Lauren Braun Costello
Éditeur : Rcr Creative Press
ISBN-13 : 0972425519
Libération : 2009

Télécharger Lire en ligne



Presents commentary, examples, and insights from a variety of chefs on the basics of cooking.

A Korean Mother s Cooking Notes

Titre : A Korean Mother s Cooking Notes
Auteur : S?n-yong Chang
Éditeur : Ewha Womans University Press
ISBN-13 : 8973008277
Libération : 2009

Télécharger Lire en ligne



S?n-yong Chang A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de A Korean Mother s Cooking Notes Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

The Art of Cooking

Titre : The Art of Cooking
Auteur : Maestro Martino of Como
Éditeur : Univ of California Press
ISBN-13 : 0520928318
Libération : 2005-01-03

Télécharger Lire en ligne



Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Building a Meal

Titre : Building a Meal
Auteur : Hervé This
Éditeur : Columbia University Press
ISBN-13 : 0231144660
Libération : 2009

Télécharger Lire en ligne



Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Cuisine and Empire

Titre : Cuisine and Empire
Auteur : Rachel Laudan
Éditeur : Univ of California Press
ISBN-13 : 9780520266452
Libération : 2013-11-21

Télécharger Lire en ligne



Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.

Five Quarters

Titre : Five Quarters
Auteur : Rachel Roddy
Éditeur : Hachette UK
ISBN-13 : 9781444735086
Libération : 2015-06-04

Télécharger Lire en ligne



WINNER OF THE GUILD OF FOOD WRITERS FIRST BOOK AWARD 2015 AND WINNER OF THE ANDRÉ SIMON FOOD BOOK AWARD 2015. 'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...' Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. FIVE QUARTERS charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen. Chapters include: Antipasti; Soup & Pasta; Meat & Fish; Vegetables; Dolci

Molecular Gastronomy

Titre : Molecular Gastronomy
Auteur : Hervé This
Éditeur : Columbia University Press
ISBN-13 : 9780231508070
Libération : 2012-04-02

Télécharger Lire en ligne



Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.