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Modernist cuisine the art and science of cooking

Modernist Cuisine: The Art and Science of Cooking

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Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way thats accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.Illustrations: 3216 illustrations

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staffall dedicated to advancing the science of the culinary arts through creativity and experimentation.

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Modernist Cuisine at Home

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What can you make for dinner?

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

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Modernist Cuisine 2019 Wall Calendar

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From a cheeseburger that defies gravity to rainbow chard seen from the perspective of an ant, each photograph in the 2019 Modernist Cuisine calendar tells a story about the foods that we eat every day. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold. Inside this calendar youll discover falling glasses of wine frozen in a spectacular embrace, an up-close view of the tiny hairs on raspberries, and ordinary ingredients, like a Red Delicious apple, transformed into beautiful monoliths. Myhrvold continually experiments with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. He utilizes research microscopes, writes custom software, designs custom cameras and rigs, and builds robots to help capture unbelievable shots of liquid in motion and levitating food. Every image in the calendar is part of the collection of limited-edition artwork at Modernist Cuisine Gallery, with locations across the United States.

This 16-month calendar includes observed U.S. and Canadian holidays, as well as a selection of 60 food holidays and a seasonal produce chart to help you celebrate the beauty of food all year long.




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Modernist Cuisine At Home (Italian Edition)

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Deciso a stabilire un nuovo standard nel settore dei 'libri di ricette' , Modernist Cuisine at Home è il compagno indispensabile per chiunque sogni di destreggiarsi con tecniche di alta cucina a casa propria. Tra le sontuose pagine illustrate di questa guida, gli autori Nathan Myhrvold e Maxime Bilet rivisitano i temi che hanno fatto il successo di Modernist Cuisine, ma riducendo a un quinto il numero di pagine, adattandoli per cuochi di tutti i livelli e corredandoli di ricette nuovissime, pensate appositamente per fare uso di ingredienti e attrezzature più accessibili. Redatto con la stessa aspirazione alla perfezione che è stata fondamentale per la realizzazione di Modernist Cuisine, questo volume applica i metodi e i procedimenti del Cooking Lab di Nathan Myhrvold ai classici piatti della cucina di casa, dalle omelette alle bistecche, ma anche a delikatessen quali la zuppa di vongole e pistacchi o le lumache brasate sottovuoto. Le 456 pagine del volume principale racchiudono tutte le informazioni essenziali, le tecniche e le attrezzature di cui ogni cuoco ha bisogno per allestire e gestire una cucina modernista. Tutte le ricette sono inoltre raccolte in un pratico volumetto di 220 pagine. Modernist Cuisine at Home risponde alla stessa esigenza alla base di Modernist Cuisine: il Cooking Lab ha applicato metodi innovativi per rivoluzionare alcune ricette tradizionali come gli hamburger o le ali di pollo. Le oltre 400 nuove ricette, la maggior parte delle quali accompagnate da immagini step-by-step, vi permetteranno di portare con facilità la cucina più raffinata tra le mura di casa vostra.

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Modernist Cooking Made Easy: Getting Started

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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started?

Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking?

If you nodded your head "Yes" then this book was written for you!

Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used.

This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen.

Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.

What You Get in This Book:
An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar.
A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide.
More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows.
Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient.
More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables.

If you want to get started with modernist cooking then this is the book for you!

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Modernist Cuisine: El Arte y La Ciencia de la Cocina (Spanish Edition)

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Técnicas rompedoras utilizadas por los mejores chefs del mundo
"El libro más importante en las artes culinarias desde Escoffier."
Tim Zagat

Una revolución está en marcha en el arte de la cocina. Al igual que el impresionismo francés rompió con siglos de tradición artística, en los últimos años la cocina modernista ha franqueado los límites de las artes culinarias. Tomando prestadas técnicas de laboratorio, los chefs de santuarios gastronómicos mundialmente reconocidos, como elBulli, The Fat Duck, Alinea y wd50, han abierto sus cocinas a la ciencia y a la innovación tecnológica incorporando estos campos de conocimiento al genio creativo de la elaboración de alimentos.
En Modernist Cuisine: El arte y la ciencia de la cocina, Nathan Myhrvold, Chris Young y Maxime Bilet científicos, creadores y reconocidos cocineros revelan a lo largo de estos seis volúmenes, de 2.440 páginas en total, unas técnicas culinarias que se inspiran en la ciencia y van de lo insospechado a lo sublime. Las 20 personas que componen el equipo de The Cooking Lab han conseguido nuevos y asombrosos sabores y texturas con utensilios como el baño María, los homogeneizadores y las centrífugas e ingredientes como los hidrocoloides, los emulsionantes y las enzimas. Modernist Cuisine es una obra destinada a reinventar la cocina.

Cómo se hace una tortilla ligera y tierna por fuera pero sabrosa y cremosa por dentro? O patatas fritas esponjosas por dentro y crujientes por fuera? Imagínese poder envolver un mejillón con una esfera de gelatina de su propio jugo, dulce y salado a la vez. O preparar una mantequilla solo a base de pistachos, fina y homogénea. Modernist Cuisine explica todas estas técnicas y le guía paso a paso con ilustraciones. La ciencia y la tecnología de la gastronomía cobran vida en miles de fotografías y diagramas originales. Las técnicas fotográficas más novedosas e impresionantes permiten al lector introducirse en los alimentos para ver toda la cocina en acción, desde las fibras microscópicas de un trozo de carne hasta la sección transversal de una barbacoa Weber. La experiencia de comer y cocinar bajo una perspectiva completamente nueva.

Una muestra de lo que va a descubrir:

  • Por qué sumergir los alimentos en agua helada no detiene el proceso de cocción
  • Cuándo cocer en agua es más rápido que al vapor
  • Por qué subir la parrilla no reduce el calor
  • Por qué el horneado es principalmente un proceso de secado
  • Por qué los alimentos fritos se doran mejor y saben más si el aceite se ha utilizado previamente
  • Cómo pueden las modernas técnicas de cocina conseguir resultados perfectos sin el tiempo exacto o la buena suerte que requieren los métodos tradicionales

Incluye aspectos cruciales como:

  • Los sorprendentes principios científicos que encierran los métodos tradicionales de preparación de los alimentos, como asar, ahumar y saltear
  • La guía más completa publicada hasta la fecha sobre la cocina al vacío, con las mejores opciones para baños María, materiales de envasado y equipos de sellado, estrategias de cocción y consejos para solucionar problemas
  • Más de 250 páginas sobre carnes, pescados y marisco y 130 páginas sobre frutas, verduras y cereales, incluidas cientos de recetas paramétricas y técnicas paso a paso
  • Extensos capítulos que explican cómo obtener conseguir resultados increíbles utilizando modernos espesantes, geles, emulsiones y espumas, incluidas recetas de muestra y muchas fórmulas
  • Más de 300 páginas de nuevas recetas con presentaciones listas para servirse en restaurantes de alta cocina, además de recetas adaptadas de grandes chefs como Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne y David Kinch, entre otros

Volumen 1: Historia y fundamentos
Volumen 2: Técnicas y equipamiento
Volumen 3: Animales y plantas
Volumen 4: Ingredientes y preparaciones
Volumen 5: Recetas listas para servir
Volumen 6: Manual de cocina, impreso en papel resistente al agua, con recetas de ejemplo y exhaustivas tablas de referencia

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  • Modernist cuisine El arte y la ciencia de la cocina









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Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World

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Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes.

Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.









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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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One of Smithsonian Magazine's Ten Best Food Books of the Year

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor


As an instructor at one of the worlds top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavorand it led, in time, to The Flavor Matrix.

A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.


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Cakes: Carrot Cakes Step by Step Recipes of Decadent Cakes (Cookbook: Bake the Cake Book 1)

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Cake baking is an exciting activity. With myriads of flavors, natural colors and shapes, in one way or another, every cake is a creation of art. Every cake has a story. Every cake has a purpose: birthday cakes, holiday cakes, wedding cakes, Valentine day cakes, Sunday afternoon tea cakes, cakes for a date night, to name a few.

Carrot Cakes have exquisite combination of flavors and colors. Carrot Cake is a sweet dessert that is typically baked with carrots as one of the ingredients. With Marias step-by-step instructions it is easy to make any recipe a success.

These recipes of carrot cakes are simply delicious. You will never guess you are eating carrots. Try one yourself and you will be amazed how delicate and flavorful it tastes. Surprise your guests and loved ones. You can also make it look beautiful with cake decorating tools, such as piping tips and bags.

Reviews:
Marias instructions are very simple to follow, and my cakes are delicious. My family is in love with tasty and beautiful cakes I am baking using her recipes. This is a must to try.

I was always hesitant to bake myself and would always order my desserts at the bakery. A few months ago, I was convinced to try baking a cake by myself, and I was surprised how good it turned out. Since then I have made seven cakes and all of them were beyond my expectations. From now on, I will always make my sweets at home.

Recipes are terrific. I like the way she explains the baking process, so easy to follow. I will order more recipe books.
I was never a baker, but I was always curious about baking. With Marias recipes, I was able to bake decent cakes. No one could believe I was the one who baked these cakes. They thought it came from a store.

AAAA I am happy I ordered this baking guide. It simplifies the whole baking process. My family and I like the results. Now I am making cakes a few times a month. Kids are happy.

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Modernist Cooking Made Easy: Party Foods: Create Remarkable Cocktails, Hors d'Oeuvres and Small Plates That Will Amaze Your Friends

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Modernist Cooking Made Easy: Party Foods: Create Remarkable Cocktails, Hors D'Oeuvres and Small Plates That Will Amaze Your Friends Logsdon, Jason ( Author ) Paperback 2014

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Modernist cuisine the art and science of cooking