Modernist Cuisine:The Art and Science of Cooking

Name: Modernist Cuisine:The Art and Science of Cooking
Brand: Hachette New Zealand Ltd
SKU: 9781734386141
Price: 875.0 NZD
Availability: OutOfStock

By Maxime Bilet and Chris Young and Nathan Myhrvold

0.0 (0 reviews)

4.6

( 1,585 ratings, 51 reviews)

Summary

Modernist Cuisine: The Art and Science of Cooking takes readers on an innovative exploration of culinary arts, blending cutting-edge science with traditional techniques. This comprehensive work deconstructs the cooking process to reveal the chemistry behind it, providing detailed insights and stunning visuals that inspire chefs and food enthusiasts alike. It's a transformative guide for those looking to expand their culinary knowledge and skills with modernist methods.
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Format: Hardback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you have a passion for culinary exploration and enjoy delving into the science behind cooking, this comprehensive work will captivate you. It combines stunning photography with in-depth explanations of techniques, making it perfect for both seasoned chefs and enthusiastic home cooks interested in understanding and innovating in the kitchen.

Description

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 wd50 have incorporated a deeper understanding of science and technology into their culinary art.

Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavours and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime.

Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Modernist Cuisine: The Art and Science of Cooking is praised for its groundbreaking exploration of culinary techniques, combining detailed scientific explanations with stunning photography. Reviewers admire its in-depth analysis and innovative approach, which makes it a valuable resource for both professional chefs and enthusiastic home cooks. Some note that while the book is quite comprehensive, its complexity and high price might not suit every casual reader.

Book Details

INFORMATION

ISBN: 9781734386141

Publisher: The Cooking Lab

Format: Hardback

Date Published: 21 September 2021

Country: United States

Imprint: Modernist Cuisine

Audience: General / adult

DIMENSIONS

Spine width: 330.0mm

Width: 335.0mm

Height: 410.0mm

Weight: 600g

Pages: 2400

Collections

Chris Young Cook Books & Recipes Cooking & Food Maxime Bilet Nathan Myhrvold Non-Fiction

About the Author

Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five in-depth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold's stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Myhrvold, who has led the production of all seven titles, assembled the Modernist Cuisine team to share the art and science of cooking with others. He opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of requests to purchase the photographs he'd taken for the Modernist Cuisine books. In addition to his culinary photographic pursuits, the former CTO of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master's degrees in economics, geophysics, and space physics; a bachelor's degree in mathematics; and a culinary diploma from École de Cuisine La Varenne.

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