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  • Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine: The Art and Science of Cooking
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Modernist Cuisine: The Art and Science of Cooking

$625.00 $499.86
  • SKU: 0982761007
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  • Vendor: Amazon
  • Product Type: Hardcover Book
  • Barcode: 9780982761007
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  • Description
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Description

Author: Myhrvold, Nathan

Brand: The Cooking Lab

Color: 3

Edition: Spi Har/Pa

Features:

  • The Cooking Lab

Binding: Hardcover

Format: Download: Adobe Reader

Number Of Pages: 2438

Release Date: 14-03-2011

Details: Product Description Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 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. Review “A visual roller coaster through the current world of food and cooking tools. . . . For the professional chef, modernist or not, it will be an invaluable reference.” —the New York Times   “While there have been era-defining cookbooks—Auguste Escoffier’s Le Guide Culinaire (1903) is one precedent—it’s unlikely that anyone will ever have the desire or where¬withal to produce a print project of this magnitude again. Myhrvold has spared no expense and taken the time to get it right.” —TIME   “The most astonishing cookbook of our time.” —Wall Street Journal   “Big, beautiful, and worth the hype . . . it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.” —the Washington Post   “Arguably the most beautiful, in-depth manual of cooking methods ever published.” —USA Today   “Modernist Cuisine is the most spectacular cookbook the world has ever seen. Lifting the lid—literally—on the alchemy of the kitchen, it will transform the way we think about food forever.” —the Independent   “It’s an encyclopedia, a manifesto, and a documentary, and, should you find a way to get your hands on it, you’re in for an experience that will leave you awed, exhausted, and agog with disbelief.” —the Boston Globe    “This book will change the way we understand the kitchen.” —Ferran Adrià   “The cookbook to end all cookbooks.” —David Chang   “Amazing! Unparalleled in its breadth and depth.” —Wylie Dufresne   “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   “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   “The most important book in the culinary arts since Escoffier.” —Tim Zagat About the Author Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutt

Package Dimensions: 17.7 x 15.4 x 14.7 inches

Languages: English, French

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