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Modernist Cuisine (Free Sipping)

Myhrvold, Nathan with Chris Young a

Published by The Cooking Lab, Bellevue, Washington, 2011
ISBN 10: 0982761007 / ISBN 13: 9780982761007
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Bibliographic Details


Title: Modernist Cuisine (Free Sipping)

Publisher: The Cooking Lab, Bellevue, Washington

Publication Date: 2011

Binding: Hardcover

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

Description:

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

About this title:

Book ratings provided by Goodreads:
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(1,142 ratings)

Synopsis:

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:

  • Why plunging food in ice water doesn't stop the cooking process
  • When boiling cooks faster than steaming
  • Why raising the grill doesn't lower the heat
  • How low-cost pots and pans can perform better than expensive ones
  • Why baking is mostly a drying process
  • Why deep-fried food tastes best and browns better when the oil is older
  • How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand

Many invaluable features include:

  • Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
  • The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
  • More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques
  • Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
  • More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.

Product Description:

Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.

 

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.

 

Love Modernist Cuisine? We do too?which is why we?ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.

 

This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here?s how it works:

 

1.         Purchase your Modernist Cuisine wall calendar.

2.         The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won?t immediately see the coupon-- it will be waiting for you when you?re ready to preorder the book. 

3.         Go to the Modernist Cuisine: The Art and Science of Cooking landing page.

4.         Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.

5.         Click or tap on the ?Clip Coupon? button. This will apply the coupon discount to the book. 

6.         Proceed to checkout. The coupon savings will appear on the final order page under the ?Place your Order? button.

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff?all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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