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Note-by-Note Cooking: The Future of Food

Hervé This

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.001.0001
Subject:
Sociology, Science, Technology and Environment

This book liberates 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 ... More


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