A revolution is underway in the art of cooking. 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 wd~50 have incorporated a deeper understanding of science and
advances in cooking technology into their culinary art. In
Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold,
Chris Young, and Maxime Bilet--scientists, inventors, and
accomplished cooks in their own right--have created a six-volume,
2,400-page set that reveals science-inspired techniques for
preparing food that ranges from the otherworldly to the sublime.
The authors and their 20-person team at The Cooking Lab have
achieved astounding new flavors and textures by using tools such as
water baths, homogenizers, centrifuges, and ingredients such as
hydrocolloids, emulsifiers, and enzymes. It is a work destined to
reinvent cooking. How do you make an omelet light and tender on the
outside, but rich and creamy inside? Or French fries with a light
and fluffy interior and a delicate, crisp crust that doesn't go
soggy? Imagine being able to encase a mussel in a gelled sphere of
its own sweet and briny juice. Or to create a silky-smooth
pistachio cream made from nothing more than the nuts themselves.
Modernist Cuisine offers step-by-step, illustrated instructions, as
well as clear explanations of how these techniques work. Through
thousands of original photographs and diagrams, the lavishly
illustrated books make the science and technology of the culinary
arts clear and engaging. Stunning new photographic techniques take
the reader inside the food to see cooking in action all the way
from microscopic meat fibers to an entire Weber grill in
cross-section. You will view cooking and eating in a whole new
light. A sampling of what you'll discover: *Why plunging food in
ice water doesn't stop the cooking process *When boiling cooks
faster than steaming *Why raising the grill doesn't lower the heat
*How low-cost pots and pans can perform better than expensive ones
*Why baking is mostly a drying process *Why deep-fried food tastes
best and browns better when the oil is older *How modern cooking
techniques can achieve ideal results without the perfect timing or
good luck that traditional methods demand. Many invaluable features
include: *Insights into the surprising science behind traditional
food preparation methods such as grilling, smoking, and stir-frying
*The most comprehensive guide yet published on cooking sous vide,
including the best options for water baths, packaging materials,
and sealing equipment; cooking strategies; and troubleshooting tips
*More than 256 pages on meat and seafood and 130 pages on fruits,
vegetables, and grains, including hundreds of parametric recipes
and step-by-step techniques *Extensive chapters explaining how to
achieve amazing results by using modern thickeners, gels,
emulsions, and foams, including example recipes and many formulas
*More than 300 pages of new recipes for plated dishes suitable for
service at top-tier restaurants, plus recipes adapted from master
chefs including Grant Achatz, Ferran Adria , Heston Blumenthal,
David Chang, Wylie Dufresne, David Kinch, and many others. From the
professional chef to the home cook, Modernist Cuisine is an
indispensable guide for anyone who is passionate about the art and
science of cooking.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
