The French edition. 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 revolution, has now produced a lavishly
illustrated guide for home cooks, complete with all-new recipes
tailored for cooking enthusiasts of all skill levels.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. The book
includes a spiral-bound Kitchen Manual that reprints all of the
recipes and reference tables on waterproof, tear-resistant paper.
Drawing on the same commitment to perfection that produced
Modernist Cuisine, Modernist Cuisine at Home applies innovations
pioneered by The Cooking Lab to refine classic home dishes, from
hamburgers and wings to macaroni and cheese. More than 400 new
recipes are included, most with step-by-step photos that make it
easy to bring dining of the highest quality to your own dinner
table.Among the amazing techniques you'll find are: how to cook
fish and steak perfectly every time, whether you're in the kitchen,
the backyard, or tailgating in a parking lot;how to use a pressure
cooker to make stocks in a fraction of the usual time while
capturing more of the flavor;the secret to making quick, sumptuous
caramelized vegetable soups and purees;how to outfit your home oven
to make pizzas as crispy as you would get from a wood-fired brick
ovenalong with recipes for: perfect eggs and breathtaking omelets
that remove the guesswork for stress-free breakfasts, even for a
crowd;gravies and a hollandaise sauce that are wonderfully rich,
perfectly smooth, and never separate;a flawless cheeseburger and an
ultrafrothy milk shake;chicken wings made better with Modernist
techniques, plus seven great sauces and coatings for them;macaroni
and cheese, including stove-top, baked, and fat-free versions, that
can be made with any cheese blend you like, from gouda and cheddar
to jack and Stilton.Cooking like a Modernist chef at home requires
the right set of tools, but they're less expensive and easier to
find than you might think. You'll also learn how to get the best
out of the kitchen appliances you already own. Learn how to use
your microwave oven to steam fish and vegetables to perfection,
make exceptional beef jerky, and fry delicate herbs.The first 100
pages of the book are a trove of useful information, such as: how
to test the accuracy of a thermometer, and why it's time to switch
to digital;how to use (and not to use) a blowtorch to sear food
fast and beautifully;how to marinate meats more quickly evenly by
injecting the brine;the myriad uses for a whipping siphon beyond
whipped cream;why those expensive copper pans may not be worth the
price;how to deep-fry without a deep fryer;how to stop worrying and
get the most out of your pressure cooker;how to cook sous vide at
home with improvised equipment, a special-purpose water bath, or a
home combi oven.Modernist Cuisine at Home is an indispensable guide
for anyone who is passionate about food and cooking.
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