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 cheese - these and many other substances, some occurring in nature, some synthesized in the laboratory - make it possible…mehr
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 cheese - these and many other 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.
A Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index
A Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index
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"If anyone is going to change the way we cook, it will be him." - Heston Blumenthal, as quoted in the Observer
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