Modernist Cuisine: The Art and Science of Cooking

Myhrvold, Nathan; Young, Chris; Bilet, Maxime

Editorial: U.S.A.: The Cooking Lab, 2011
ISBN 10: 0982761007 / ISBN 13: 9780982761007
Usado / Hardcover / Cantidad: 0
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Complete 5 volume set in glass slipcase - Just like new books - no defects - First edition book set - fast delivery==. N° de ref. de la librería

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Sinopsis:

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.

Sinopsis:

Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.

 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 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.

 

Love Modernist Cuisine? We do too?which is why we?ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.

 

This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here?s how it works:

 

1.         Purchase your Modernist Cuisine wall calendar.

2.         The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won?t immediately see the coupon-- it will be waiting for you when you?re ready to preorder the book. 

3.         Go to the Modernist Cuisine: The Art and Science of Cooking landing page.

4.         Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.

5.         Click or tap on the ?Clip Coupon? button. This will apply the coupon discount to the book. 

6.         Proceed to checkout. The coupon savings will appear on the final order page under the ?Place your Order? button.

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff?all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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Detalles bibliográficos

Título: Modernist Cuisine: The Art and Science of ...
Editorial: U.S.A.: The Cooking Lab
Año de publicación: 2011
Encuadernación: Hardcover
Condición del libro: As New

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1.

Myhrvold, Nathan, Young, Chris, Bilet, Maxime
Editorial: The Cooking Lab (2011)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Usado Tapa dura Cantidad: 1
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Name Brand Overstocks
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Descripción The Cooking Lab, 2011. Hardcover. Estado de conservación: Good. we are listing this as good due to shelf wear/cover creasing. Nº de ref. de la librería mon0000036278

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Descripción Boxed Set. Estado de conservación: New. 381mm x 368mm x 445mm. Boxed Set. 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 boundarie.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 2400 pages. 22.000. Nº de ref. de la librería 9780982761007

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Nathan Myhrvold, Chris Young, Maxime Bilet
Editorial: The Cooking Lab, United States (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. 455 x 402 mm. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Nº de ref. de la librería AA99780982761007

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Nathan Myhrvold, Chris Young, Maxime Bilet
Editorial: The Cooking Lab, United States (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. 455 x 402 mm. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Nº de ref. de la librería AA99780982761007

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Myhrvold, Nathan; Young, Chris; Bilet, Maxime
Editorial: The Cooking Lab (2011)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Descripción The Cooking Lab, 2011. Estado de conservación: New. 2011. Spi Har/Pa. Hardcover. Num Pages: 2438 pages, Books 1-5 plus waterproof kitchen manual. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 415 x 340 x 320. Weight in Grams: 23630. . . . . . . Nº de ref. de la librería V9780982761007

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Myhrvold, Nathan with Chris Young a
Editorial: The Cooking Lab, Bellevue, Washington (2011)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Ellshousehold
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Descripción The Cooking Lab, Bellevue, Washington, 2011. Estado de conservación: As New. Estado de la sobrecubierta: As New. Ryan Matthew Smith and Nathan Myhrvold Ilustrador. First Edition, First Printing. 4TO - 2400pp. PRICE INCLUDES FREE PACKING & SHIPPING (US ONLY). INTERNATIONAL CALL FOR COST Volume 6 is spiral bound. A truly stunning work that reveals the science-inspired techniques of Modernist cuisine breaks all the boundaries of the culinary arts. Step by step illustrations as well as clear explanations of how these professional techniques work accompanied by brilliant new photographic techniques showing aspects of food not seen before. A must have reference work for the serious home cook, the professional, or lovers of culinary history. 6 Volumes, 5 in Lucite Slip Ca. Nº de ref. de la librería 002278

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Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Rheinberg-Buch
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Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. 415x340x320 mm. Neuware - Dr. Nathan Myhrvold ist Chief Executive Officer und Gründer der Firma Intellectual Ventures. Bevor er sein eigenes Unternehmen gründete, baute Myhrvold als erster Chief Technology Officer bei Microsoft unter anderem Microsoft Research auf. 1999 verließ er Microsoft, um eigene Interessen zu verfolgen, zu denen auch seine Leidenschaft für Kochen und Lebensmitteltechnologie gehören. Nach zwei Jahren als Stagier bei Rover's in Seattle besuchte Myhrvold die Kochschule La Varenne und arbeitete zudem als Chief Gastronomic Officer für Zagat Survey. Myhrvold hat an der UCLA Mathematik, Geo- und Astrophysik studiert sowie an der Princeton University in Wirtschaftsmathematik und theoretischer Physik promoviert. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

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Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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Agrios-Buch
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Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. 415x340x320 mm. Neuware - Dr. Nathan Myhrvold ist Chief Executive Officer und Gründer der Firma Intellectual Ventures. Bevor er sein eigenes Unternehmen gründete, baute Myhrvold als erster Chief Technology Officer bei Microsoft unter anderem Microsoft Research auf. 1999 verließ er Microsoft, um eigene Interessen zu verfolgen, zu denen auch seine Leidenschaft für Kochen und Lebensmitteltechnologie gehören. Nach zwei Jahren als Stagier bei Rover's in Seattle besuchte Myhrvold die Kochschule La Varenne und arbeitete zudem als Chief Gastronomic Officer für Zagat Survey. Myhrvold hat an der UCLA Mathematik, Geo- und Astrophysik studiert sowie an der Princeton University in Wirtschaftsmathematik und theoretischer Physik promoviert. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

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Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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AHA-BUCH GmbH
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Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. 415x340x320 mm. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. 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 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. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

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Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
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buchversandmimpf2000
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Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. 415x340x320 mm. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. 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 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. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

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