Chapters in this book

1. Frontmatter i
2. Contents vii
3. A Note on the Translation ix
4. Tables, Figures, and Color Plates xi
5. Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious 1
6. 1. Shape 37
7. 2. Consistency 54
8. 3. Taste 114
9. 4. Odor 150
10. 5. Color 172
11. 6. Artistic Choice + Culinary Nomenclature 185
12. 7. Nutrition, Toxicology, Market Dynamics, Public Interest 202
13. Appendix: A Few Recipes 227
14. Index 237
15. Backmatter 272