This week our featured book is Note-by-Note Cooking: The Future of Food by Hervé This.
We are also offering a FREE copy of Note-by-Note Cooking to a lucky winner. To enter the contest please e-mail firstname.lastname@example.org and include your name and address. The winner will be selected Friday, October 17 at 1:00 pm.
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. 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.
Read an excerpt from the introduction, “Why the Need for Note-by-Note Cooking Should be Obvious”: