Note-by-note cooking : the future of food /
A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. Note-...
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| Main Author: | |
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| Format: | Book |
| 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: |