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- 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 wd50 have incorporated a deeper understanding of science and technology into their culinary art.Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.
Product Identifiers
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PublisherCooking Lab, T.H.E.
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ISBN-100982761007
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ISBN-139780982761007
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eBay Product ID (ePID)109087904
Product Key Features
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Book TitleModernist Cuisine : the Art and Science of Cooking
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AuthorNathan Myhrvold, Maxime Bilet, Chris Young
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FormatQuantity Pack, Hardcover
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LanguageEnglish
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TopicReference, General
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Publication Year2011
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GenreCooking
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Number of Pages2400 Pages
Dimensions
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Item Length14.6in.
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Item Height15.6in.
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Item Width17.9in.
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Weight833.5 Oz
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Item Weight832.5 Oz
Additional Product Features
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Number of Volumes6 Vols.
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Lc Classification NumberTx651
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Publication Date2011-03-14
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Edition Description1st Edition
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Copyright Date2010
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Target AudienceTrade
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Dewey Decimal641.5
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IllustratedYes
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