Modernist Cuisine Cookbooks
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Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young and
Maxime Bilet.
Written by scientists and renowned chefs, they bring us the most innovative culinary techniques
and sophisticated recipes. A recommended work for those who want to learn the culinary
techniques of great chefs and apply them in their kitchen.
The art and science of cooking
Groundbreaking techniques used by the world’s best chefs This book will change the way we
understand cooking Ferrán Adriá “The most important book in the culinary arts since Escoffier.”
Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionism broke with
centuries of artistic tradition, in recent years modernist cuisine has pushed the boundaries of the
culinary arts. Borrowing laboratory techniques, chefs at world-renowned gastronomic sanctuaries
such as elBulli, The Fat Duck, Alinea and wd~50 have opened their kitchens to science and
technological innovation, incorporating these fields of knowledge into the creative genius of food
preparation.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and
Maxime Bilet—scientists, creators, and renowned chefs—reveal in these six volumes, 2,440
pages in total, culinary techniques that are inspired by science and range from the unexpected to
the sublime. The 20-person team at The Cooking Lab have created amazing new flavours and
textures using utensils such as bain-marie, homogenisers and centrifuges, and ingredients such
as hydrocolloids, emulsifiers and enzymes. Modernist Cuisine is a work destined to reinvent
cooking.
How do you make an omelette that is light and tender on the outside but tasty and creamy on the
inside? Or fries that are fluffy on the inside and crispy on the outside? Imagine being able to wrap
a mussel in a sphere of gelatin made from its own juice, sweet and salty at the same time. Or
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prepare a butter based only on pistachios, fine and homogeneous. Modernist Cuisine explains all
of these techniques and guides you step-by-step with illustrations. The science and technology of
gastronomy come to life in thousands of original photographs and diagrams. The latest and most
impressive photographic techniques allow the reader to step inside the food to see the whole
cooking process in action, from the microscopic fibres of a piece of meat to the cross section of a
Weber barbecue. The experience of eating and cooking from a completely new perspective.
A sample of what you will discover:
· Why immersing food in ice water does not stop the cooking process
· When cooking in water is faster than steaming
Why raising the grill doesn't reduce the heat
· Why baking is primarily a drying process
· Why fried foods brown better and taste better if the oil has been used beforehand
· How modern cooking techniques can achieve perfect results without the exact time or good luck
required by traditional methods. Includes crucial aspects such as:
· The surprising scientific principles behind traditional food preparation methods, such as roasting,
smoking and sautéing
· The most comprehensive guide to sous vide cooking published to date, with top picks for bain-
maries, packaging materials and sealing equipment, cooking strategies, and troubleshooting tips
IF YOU WANT US TO ANALYSE YOUR PRODUCTS, WRITE TO US AT
[email protected] cocimaniacos.com Homemade and simple recipes with step-
by-step preparation Easy cooking art sorted by ingredients: rice, appetizers, salads, fish, meats,
hamburger recipes, desserts or pastas and pizzas. little cook, Coque magnum great cook
Taga:
culinary cooking kitchen chef contemporary gastronomy contemporary culinary concepts
foodie geek gourmet or
gourmet gourmand Gourmet influencer Taste
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