Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

EnglishHardback
Myhrvold Nathan
The Cooking Lab
EAN: 9781734386141
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Detailed information

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 flavors 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.

EAN 9781734386141
ISBN 1734386142
Binding Hardback
Publisher The Cooking Lab
Publication date September 21, 2021
Pages 2400
Language English
Dimensions 410 x 335 x 330
Country United States
Authors Bilet Maxime; Myhrvold Nathan; Young Chris
Illustrations 5 hardcover books1 spiral-bound kitchenmanualSteel slipcase, ribbonmarkers
Manufacturer information
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