Purchase
The Art and Science of Cooking
The Cooking Lab
April 2011
On Sale: April 14, 2011
2438 pages
ISBN: 0982761007
EAN: 9780982761007
Hardcover
Add to Wish List
Cookbooks
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. In Modernist Cuisine: The Art and Science of Cooking, 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 that ranges
from the otherworldly to the sublime. The authors and their
20-person team at The Cooking Lab have achieved astounding
new flavors and textures by using tools such as water baths,
homogenizers, centrifuges, and ingredients such as
hydrocolloids, emulsifiers, and enzymes. It is a work
destined to reinvent cooking. 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
* Why baking is mostly a drying process
* Why deep-fried food tastes best and browns better when
the oil is older
* How modern cooking techniques can achieve ideal
results without the perfect timing or good luck that
traditional methods demand Many invaluable features include: * Insights into the surprising science behind
traditional food preparation methods such as grilling,
smoking, and stir-frying
* The most comprehensive guide yet published on cooking
sous vide, including the best options for water baths,
packaging materials, and sealing equipment; cooking
strategies; and troubleshooting tips
* More than 256 pages on meat and seafood and 130 pages
on fruits, vegetables, and grains, including hundreds of
parametric recipes and step-by-step techniques
* Extensive chapters explaining how to achieve amazing
results by using modern thickeners, gels, emulsions, and
foams, including example recipes and many formulas
* More than 300 pages of new recipes for plated dishes
suitable for service at top-tier restaurants, plus recipes
adapted from master chefs including Grant Achatz, Ferran
Adrià , Heston Blumenthal, David Chang, Wylie Dufresne,
David Kinch, and many others From the professional chef to the home cook, Modernist
Cuisine is an indispensable guide for anyone who is
passionate about the art and science of cooking.
Comments
No comments posted.
Registered users may leave comments.
Log in or register now!
| 
© 2003-2024 off-the-edge.net
all rights reserved Privacy Policy