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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