The culinary revolution that has transformed restaurant
menus around the world is also making its way into home
kitchens. The Cooking Lab, publisher of the encyclopedic
six-volume set Modernist Cuisine, which immediately became
the definitive reference for this revolution, has now
produced a lavishly illustrated guide for home cooks,
complete with all-new recipes tailored for cooking
enthusiasts of all skill levels. Modernist Cuisine at
Home, by Nathan Myhrvold with Maxime Bilet, is destined to
set a new standard for home cookbooks. The authors have
collected in this 456-page volume all the essential
information that any cook needs to stock a modern kitchen,
to master Modernist techniques, and to make hundreds of
stunning recipes. The book includes a spiral-bound Kitchen
Manual that reprints all of the recipes and reference tables
on waterproof, tear-resistant paper. Drawing on the same
commitment to perfection that produced Modernist Cuisine,
Modernist Cuisine at Home applies innovations pioneered by
The Cooking Lab to refine classic home dishes, from
hamburgers and wings to macaroni and cheese. More than 400
new recipes are included, most with step-by-step photos that
make it easy to bring dining of the highest quality to your
own dinner table. Among the amazing techniques you’ll
find are: • how to cook fish and steak
perfectly every time, whether you’re in the kitchen, the
backyard, or tailgating in a parking lot; •
how to use a pressure cooker to make stocks in a
fraction of the usual time while capturing more of the
flavor; • the secret to making quick,
sumptuous caramelized vegetable soups and
purees; • how to outfit your home oven
to make pizzas as crispy as you would get from a wood-fired
brick oven; along with recipes for: •
perfect eggs and breathtaking omelets that remove the
guesswork for stress-free breakfasts, even for a crowd;
• gravies and a hollandaise sauce that
are wonderfully rich, perfectly smooth, and never separate;
• a flawless cheeseburger and an
ultrafrothy milk shake; • chicken wings
made better with Modernist techniques, plus seven great
sauces and coatings for them; •
macaroni and cheese, including stove-top, baked, and
fat-free versions, that can be made with any cheese blend
you like, from gouda and cheddar to jack and
Stilton.
Cooking like a Modernist chef at home
requires the right set of tools, but they’re less expensive
and easier to find than you might think. You’ll also learn
how to get the best out of the kitchen appliances you
already own. Learn how to use your microwave oven to steam
fish and vegetables to perfection, make exceptional beef
jerky, and fry delicate herbs.
The first 100 pages of
the book are a trove of useful information, such
as: • how to test the accuracy of a
thermometer, and why it’s time to switch to
digital; • how to use (and not to use)
a blowtorch to sear food fast and
beautifully; • how to marinate meats
more quickly evenly by injecting the brine; •
the myriad uses for a whipping siphon beyond whipped
cream; • why those expensive copper
pans may not be worth the price; • how
to deep-fry without a deep fryer; • how
to stop worrying and get the most out of your pressure
cooker; • how to cook sous vide at home
with improvised equipment, a special-purpose water bath, or
a home combi oven.
Modernist Cuisine at Home is an
indispensable guide for anyone who is passionate about food
and cooking.
© 2003-2024 off-the-edge.net
all rights reserved Privacy Policy