by
Hartel, Richard W.
Call Number
664
Publication Date
2008
Summary
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad?.
Format:
Electronic Resources
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4.2678
by
Cartland, Barbara, 1902-2000
Call Number
641.5 19
Publication Date
1984
Format:
Books
Relevance:
3.9434
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by
McGee, Harold
Call Number
ARC 641.5 MCG
Publication Date
1992
Format:
Books
Relevance:
3.7500
by
Lowenberg, Miriam E. (Miriam Elizabeth)
Call Number
ARC 641.1 MIR
Publication Date
1979
Format:
Books
Relevance:
3.7500
by
Andrews, Geoff.
Call Number
641.013
Publication Date
2008
Format:
Electronic Resources
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3.6180
by
Bender, Arnold E. (Arnold Eric)
Call Number
613.2 BEN
Publication Date
1978
Format:
Books
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3.6180
by
This, Hervé.
Call Number
641.308 THI
Publication Date
2014
Summary
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. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious and inevitable extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Format:
Electronic Resources
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3.5355
by
Williams, Sallie Y.
Call Number
ARC 641.5554233 WIL
Publication Date
1983 1982
Format:
Books
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3.5355
by
Graves, Carwyn.
Call Number
641.3009429
Publication Date
2022
Summary
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today.
Format:
Electronic Resources
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3.5206
by
Tannahill, Reay
Call Number
641.013 TAN
Publication Date
1968
Format:
Books
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3.5206
by
Simon, André Louis, 1877-1970.
Call Number
ARC 641.3 SIM
Publication Date
1949
Format:
Books
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3.5206
by
Media, IRB.
Call Number
641.3
Publication Date
2024
Format:
Electronic Resources
Relevance:
3.4449
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