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Modernist Cuisine: The Art and Science of Cooking (2011)
Amazon.com Amazon.com Review (ISBN 0982761007, Hardcover)Reviews
"This book will change the way we understand the kitchen." --Ferran Adrià
"A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal
"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build." --Harold McGee
"A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century." --David Kinch
“The most important book in the culinary arts since Escoffier.” --Tim Zagat
“The cookbook to end all cookbooks.” --David Chang
"Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne
A Look Inside Modernist Cuisine
Irradiating Food to Perfection
The Lost Art of Pot-Roasting
Taming the Breath of the Wok
The Chemistry of Color Changes in Cooking
Parametric Recipe: Pasta
(retrieved from Amazon Thu, 12 Mar 2015 18:19:48 -0400)
An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
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