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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 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 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 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, this 456-page volume makes it easy to bring dining of the highest quality to your own dinner table.
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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 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 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 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
Modernist Cuisine at Home Will Come Full of Recipes You Can Actually Use
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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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.
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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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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 has finally been release in an e-book edition! It is published by Inkling in two editions - a standalone iOS app, and through their new Inkling eBook reader. Yes, I know, yet another format. I've already got Kindle books, iBooks books, Nook books, and I think I have a Kobo book floating around somewhere.
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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.