Note-By-Note Cooking: The Future of Food by Herve This

The Future of Food

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.

Content Highlights:

• Author: Hervé This, internationally recognised pioneer of molecular gastronomy.
• Groundbreaking culinary theory introduces note-by-note cooking using molecular compounds.
• Focus on sustainability, highlights the environmental and nutritional benefits of this method.
• Includes recipes, practical appendix with vividly illustrated examples.
• Hardcover edition, 272 pages, published in English (2014).
• Ideal for chefs, researchers, and culinary innovators interested in the future of food.