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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.
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.
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