Nathan Myhrvold, Chris Young, Maxime Bilet
6 Volumes in a slipcase, 26.2 x 33 cm (10.3 x 13 in.), 2440 pages
Availability: EUROPEAN COUNTRIES ONLY
Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." — Tim Zagat
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 wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—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. Modernist Cuisine is a work destined to reinvent cooking.
Volume n°2 "Technics and Equipment" contains a chapter devoted to Cooking Sous Vide. The authors present the first encyclopedic guide to this increasingly popular technique in which food is vacuumpacked in bags then cooked in a water bath or a watervapor oven. More than 80 pages are devoted to discussing the benefits of this highly flexible way to cook as well as its special safety considerations. Everything the advanced cook needs to know to get started cooking with water baths is included.
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light.
A sampling of what you'll discover:
• Why plunging food in ice water doesn't stop the cooking process When boiling cooks faster than steaming;
• Why raising the grill doesn't lower the heat How low-cost pots and pans can perform better than expensive ones;