Looking for Arctander pdf's

[sarbanes]

Perfume & Flavor Chemicals, Vol 1&2

http://allured.stores.yahoo.net/arbookoncdro.html

 

[IXinX]

woah they're expensive.,

why are they that expensive?

 

[9mmCensor]

why are they that expensive?

because the market for them is small.

rare books = expensive.

 

[sarbanes]

I actually already have them, but the file size is large, and I ouwld like to have the professionally done scans/pdf. Was NOT willing to waste my time on this, so I set-up my digital camera using lab support/stand, and photographed in basic mode every single page. It STILL took a couple of hours to do (both volumes plus his other book).

You are right, it is the small market size AND the lack of mass production responsible for the h igh price. Plus, the specialty market will bear that price. Also, the copywrite is owned now by Allure (bought rights from Archanders widow). It is a WONDERFUL book, in case you are all wondering what some things smell like....for instance....."I wafted vapors towards me, and caught the distinct scent of Irish Spring...."

My goal is to be able to work with tiny quantities of these, and (especially) flavor chemicals, as a way to enhance already gourmet food (perfectly balanced freshness, MSG, Sour, Sweet, Salty, Texture, heat). It could take heavenly food a step beyond. Problem is, the flavor industry (located in Jersey), is HIGHLY secretive. Combinations to give McDonald fries their meatiness (besides tallow). Faux chocalate analog chemicals used to make Oreos better than anything possible in the natural. How can a chef obtain small quantities of these? And without being treated like an irresponsible kid.