Finding your suitable modernist cuisine book is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best modernist cuisine book including detail information and customer reviews. Let’s find out which is your favorite one.
Reviews
1. Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
2. Modernist Cuisine: El Arte y La Ciencia de la Cocina (Spanish Edition)
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Modernist cuisine El arte y la ciencia de la cocinaDescription
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 that's 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.3. Modernist Cuisine: The Art and Science of Cooking
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Modernist Cuisine The Art and Science of CookingDescription
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.
4. Modernist Cuisine at Home
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Modernist Cuisine at HomeDescription
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.
5. Modernist Cuisine at Home Spanish edition
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Modernist Cuisine at Home Spanish EditionDescription
La publicacin de los seis volmenes de la innovadora y enciclopdica obra Modernist Cuisine, compendio de tcnicas de cocina, sofisticadas recetas y espectaculares fotografas, supuso toda una revelacin para cocineros profesionales y aficionados por igual. A la estela de aquel xito espectacular an vigente, esta nueva edicin acerca las enseanzas de Modernist Cuisine a un pblico todava ms amplio y se asegura de que cualquier entusiasta y nefito de los pucheros pueda sacar provecho de las ltimas innovaciones. Destinado a establecer un nuevo estndar en los libros de recetas para el hogar, Modernist Cuisine at Home constituye el manual definitivo para todo aquel que desee hacer suyas las tcnicas culinarias de los grandes chefs y aplicarlas en su cocina. A lo largo de una gua profusamente ilustrada, Nathan Myhrvold y Maxime Bilet, coautores de la obra original, repasan la informacin para hacerla accesible a cocineros de todos los niveles y aportan nuevas recetas especialmente adaptadas a los ingredientes y utensilios ms habituales. Inspirado por la misma ansia de perfeccin que dio a luz Modernist Cuisine, el presente volumen aplica los mtodos vigentes en el Cooking Lab de Nathan Myhrvold a los platos caseros ms clsicos, desde las hamburguesas y las alitas de pollo hasta los platos de pasta, as como a autnticas exquisiteces como la sopa de marisco con pistachos y los caracoles sous vide. El tomo principal, de 456 pginas, incluye toda la informacin que un cocinero necesita para equipar y gestionar una cocina moderna; todas las recetas se han incluido en un prctico manual de cocina adicional de 230 pginas. En l se incluyen ms de 400 nuevas recetas, la mayora ilustradas con prcticas fotografas paso por paso que facilitan la tarea de llevar a la mesa platos de la ms alta calidad.6. Modernist Cuisine 2017 Wall Calendar
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Modernist Cuisine 2017 Wall CalendarDescription
Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off the price of the book while supplies last. See full product description below for details.
2017 is going to be a beautiful year. See the stunning power of food come alive each month through some of the most iconic images from Modernist Cuisine: The Art and Science of Cooking. Available for the first time, the Modernist Cuisine 2017 wall calendar takes 14 of the books most striking photographs off the pages and places them onto your own walls. The Modernist Cuisine team creates their award-winning images with techniques not normally used in food photographythe avant-garde results have redefined the genre and sparked the curiosity of readers around the world. Each month serves up a new perspective of food that is sure to inspire you to push the boundaries and cook your own way. Discover the hidden beauty of simple ingredients, a magical view of cooking, and the breathtaking scientific phenomena that underlies all cuisine. In addition to U.S. and Canadian holidays, the Modernist Cuisine calendar also features the story behind each photo, a seasonal guide to some of our favorite ingredients, and a selection of food holidays for you to savor.
Love Modernist Cuisine? We do toowhich is why weve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.
This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Heres how it works:
- Purchase your Modernist Cuisine wall calendar.
- The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You wont immediately see the coupon-- it will be waiting for you when youre ready to preorder the book.
- Go to the Modernist Cuisine: The Art and Science of Cooking landing page.
- Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.
- Click or tap on the Clip Coupon button. This will apply the coupon discount to the book.
- Proceed to checkout. The coupon savings will appear on the final order page under the Place your Order button.
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.
7. The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods
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The Non Dairy Evolution Cookbook A Modernist Culinary Approach to Plant Based Dairy Free FoodsDescription
The Non-Dairy Evolution Vegan Cheese Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy warning: Most of the recipes in this book involve soy, cashew nuts or almonds.8. The Photography of Modernist Cuisine
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The Photography of Modernist CuisineDescription
View food as you ve never seen it before.
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.
The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos.The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.
With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.
9. Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking
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Modernist Cooking Made Easy Sous Vide The Authoritative Guide to Low Temperature Precision CookingDescription
Do you want to get the most out of your sous vide machine?
Are you looking to consistently prepare great food with a minimal amount of effort?
If you nodded your head "Yes" then this book was written for you!
Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.
Modernist Cooking Made Easy: Sous Vide is the best selling sous vide book available and the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.
Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.
What You Get In This BookThe bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.
A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.
More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:
Beef, Lamb, and Other Red Meat
Pork
Sausage and Ground Meats
Chicken, Turkey, Duck, and Poultry
Eggs
Fish and Shellfish
Fruits and Vegetables
Infusions of Alcohol, Oil, and Vinegar
Sweet and Sours such as yogurt, creme brulee, and dulce de leche
An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.
A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.
More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.
If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!
10. something to food about: Exploring Creativity with Innovative Chefs
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Something to Food about Exploring Creativity with Innovative ChefsDescription
In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, andNew York Timesbestselling author, Questlove, applies his boundless curiosity to the world of food.In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them.
Food is fuel. Food is culture. Food is history. And food is food for thought.
Featuring conversations with:Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia;Ludo Lefebvre, Trois Mec, L.A.;Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco;Jesse Griffiths, Dai Due, Austin; andRyan Roadhouse, Nodoguro, Portland
11. Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy
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Modernist Cooking Made EasyDescription
Are you interested in molecular gastronomy and modernist cuisine 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 cuisine 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!
12. Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
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Be a home chef. Cook like a pro. Get restaurant quality results.Description
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.
The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
13. Modernist Cuisine At Home (Italian Edition)
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Modernist Cuisine at Home Italian EditionDescription
Deciso a stabilire un nuovo standard nel settore dei 'libri di ricette' , Modernist Cuisine at Home 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 pi accessibili. Redatto con la stessa aspirazione alla perfezione che 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 facilit la cucina pi raffinata tra le mura di casa vostra.14. Modernist Cuisine: The Art and Science of Cooking (Chinese Edition)
Description
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 that s 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.15. Modernist Cuisine 2018 Wall Calendar
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Whether its an ants eye view of an illuminated chard leaf or a falling cup of coffee frozen in time, each photograph in the 2018 Modernist Cuisine calendar tells a unique story about the foods that we eat every day. The calendar features 14 brand new photographs by Modernist Cuisine founder Nathan Myhrvold. Inside this calendar youll see the inner workings of a mixer thats been cut in half, a kaleidoscopic view of vitamin C, and ordinary ingredients, like blueberries, transform into stunning 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 special cameras and customized rigs, and builds robots to levitate hamburgers and help capture unbelievable shots of liquid in motion. Every image in the calendar is available as a large-format, limited-edition print at the Modernist Cuisine Gallery, located at The Forum Shops at Caesars Palace in Las Vegas.16. Modernist Cuisine French Edition
