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Modernist Cuisine at Home is a cookbook. As such, it shouldn't be read end-to-end, but should be reviewed for the recipes it contains. However, it's more than a cookbook, since it's also an advocate for a different approach towards cooking, which is ideally suited for engineers and other folks (mostly men) who have little patience for acquiring skills associated with traditional cooking.
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Modernist Cuisine at Home opens up a new world of culinary possibility for passionate and curious home cooks. Filled with helpful scientific insights, mouthwatering recipes, and step-by-step guides, 456-page volume makes it easy to bring dining of the highest quality to your own dinner table. The Photography of Modernist Cuisine
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It costs over $450.00. It's still sitting on my wish list. But! The Modernist Cuisine team just released a second book, Modernist Cuisine at Home. It's only (only!) $140, 456 pages, weighs ten pounds, and is more oriented towards home cooks than the original. Ten pounds may not sound like much, but this is a substantial book.
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Our Newest Book is Available Now Food & Drink: Modernist Cuisine Photography features a fresh collection of more than 200 mouthwatering photographs.
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Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes.
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Destined to set a new standard for home cookbooks, Modernist Cuisine at Home is the ultimate companion for anyone and everyone who wants to master world-class culinary techniques in their own kitchens.
Modernist Cuisine at Home Will Come Full of Recipes You Can Actually Use
Nathan Myhrvold, founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy.By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.
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Modernist Cuisine at Home Hardcover - Large Print, October 8, 2012 by Nathan Myhrvold (Author), Maxime Bilet (Author) 4.7 811 ratings
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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.
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Modernist Cuisine at Home is destined to change the way we cook-and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new and that teach us something on every single page."
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Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes.
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Modernist cuisine is about more than making spherical packets of olive juice and strange deep-fryable gels. At its core, it's about using scientific methods and techniques to improve and enrich the way we cook. It's about getting the perfect doneness from a steak every time. About making the flavor of vegetables as intense as possible.
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Bon Appetit! Bethanie Discover the equipment, techniques, & ingredients, needed to cook modernist dishes at home with recipes, reviews, and detailed explanations.
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Modernist Cuisine at Home. Maxime Bilet. Cooking Lab, 2012 - Cooking - 456 pages. The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this.
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Modernist Cuisine at Home The Photography of Modernist Cuisine News & Events Nathan Myhrvold Francisco Migoya Classic Deep-Dish Pizza Classic deep-dish pizza is pretty different from the rest of the pizzas in this book. Although it has a thin crust, the weight of the toppings far exceeds the amounts used on other pizza styles.
