Note-By-Note Cooking: The Future of Food by Hervé This is a groundbreaking exploration of modern gastronomy that challenges the way we think about cooking and ingredients. Written by the French chemist often credited as the father of molecular gastronomy, this book introduces the revolutionary concept of cooking with pure molecular compounds rather than traditional whole ingredients.
This innovative approach promises not only new possibilities in flavour and texture but also greater nutritional precision, energy efficiency, and environmental sustainability. By building dishes compound by compound, cooks can design food that is both healthier and more sustainable, with potential implications for the future of global food systems.
The book also includes an appendix of representative recipes, accompanied by vivid colour illustrations, allowing readers to explore practical applications of note-by-note cooking. Both visionary and practical, this work is considered a landmark in the evolution of modern cuisine.
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