Title: Modernist Cuisine (Free Sipping)
Publisher: The Cooking Lab, Bellevue, Washington
Publication Date: 2011
Illustrator: Ryan Matthew Smith and Nathan Myhrvold
Book Condition: As New
Dust Jacket Condition: As New
Edition: First Edition, First Printing
Book Type: 6 Volumes, 5 in Lucite Slip Ca
PRICE INCLUDES FREE PACKING & SHIPPING (US ONLY). INTERNATIONAL CALL FOR COST Volume 6 is spiral bound. A truly stunning work that reveals the science-inspired techniques of Modernist cuisine breaks all the boundaries of the culinary arts. Step by step illustrations as well as clear explanations of how these professional techniques work accompanied by brilliant new photographic techniques showing aspects of food not seen before. A must have reference work for the serious home cook, the professional, or lovers of culinary history. Bookseller Inventory # 002278
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:
Many invaluable features include:
A Revolution is Underway in the Art of Cooking
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team?all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that?s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
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