Note-by-note cooking : the future of food /
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...
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Full text (MCPHS users only) |
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| Format: | Electronic eBook |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
2014
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| Series: | Arts and traditions of the table.
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
