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"This book will change the way we understand the kitchen" - Ferran Adria A six-volume, 2,438-page set-including more than 3,200 original images-that is destined to reinvent cooking "The most important book in the culinary arts since Escoffier." - Tim Zagat"
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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
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Most Helpful Customer Reviews
30 of 31 people found the following review helpful:
5.0 out of 5 stars
Wow!!! It's for the real food geeks & me..,
This review is from: Modernist Cuisine: The Art and Science of Cooking (Hardcover)
When I first recieved this huge box from Amazon I was suprised by the sheer size and weight of this "Cookery Bible".It has to be the most interesting cookery related book I have ever read, (and I own over 800 cookery books) Michel Bras essential cuisine was my all time favourite but hey this has just blown that away. The depth and interesting facts are amazing. As scientific as it is gastronomic, it is virtually an encyclopedia of cooking, a visual roller coaster through the world of food and cooking tools, as well as a compendium of 1,500 recipes. Ultimately, it is a manifesto declaring that the new form of laboratory-inspired cooking -- led by Grant Achatz in the United States; Heston Blumenthal in England; and Ferran Adrià, the father of this cuisine, in Spain -- is a cultural and artistic movement every bit as definitive as Impressionism in 19th-century France or Bauhaus in early 20th-century Germany. It proclaims a revolution "in techniques, aesthetics and intellectual underpinnings of gastronomy." This edition is printed in ENGLISH and using METRIC measurements.....Please be aware that the "Black edition" is printed in GERMAN.... This is not recommended for the home cook (But would look amazing on your coffee table). This is serious reading cookbook but you will become a very knowledgeble chef after digesting all this mamouth collection of books has to offer!! Enjoy
11 of 11 people found the following review helpful:
5.0 out of 5 stars
Mindblowing!,
By
This review is from: Modernist Cuisine: The Art and Science of Cooking (Hardcover)
Not only was this 23.5 kilogram, plexiglass-wrapped cookbook almost impossible to carry, it is also the most extravagant book I have ever laid my hands on. Honestly, I even wash my hands each time I open one of its 5 main volumes.If you decide to order this book, it is relevant to understand in advance that this book is basically a reference guide on contemporary (call it 'modernist') techniques. Don't expect to learn how to make your traditional sauce Béarnaise but you will learn a whole lot of techniques that make even the great classics better, easier or more consistently than ever before. All techniques are extremely well explained, documented and illustrated by recepies and the photography is outstanding. To me (I am an amateur chef) this book is both a revelation and a source of inspiration. Some techniques may be difficult at home (like cooking with liquid Nitrogen), but hey ... you only get the impossible done by reaching for the ridiculous. I won't need to buy any other books on new techniques for a loooong long time. These 2450 pages will keep me busy and excited for a quite a while.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Amazing photography, full of information,
By
This review is from: Modernist Cuisine: The Art and Science of Cooking (Hardcover)
Photography is really amazing, and the book is full of useful information even for amateur cooks. However, I definitely recommend thinking twice and reading for example modernistcuisine.com (homepage of the book) before buying, except if you are professional cook with really high-end kitchen.For amateur cook, I would recommend buying this book, if 1) it feels like good idea to buy and read over two thousand pages of information, and almost zero useful recipes - majority of recipes in the book are rather complicated, and requires exotic cookware, chemistry lab hardware and/or exotic ingredients. 2) you can and want to use long periods of time for making single (albeit really good) dinner. 3) you are interested in making food in more "scientific way" - measuring all ingredients precisely , using more exact temperatures and so on - instead of traditional way "just add everything until it feels good". Of course, buying and reading this book series doesn't exclude traditional cooking, but for that, it doesn't add really much anything. 4) You are willing to read hundreds of pages of text about cooking. Still, I'm happy to give 5/5 for the book. It's hard to beat this good information package - I think majority of the information is available out there in the Internet, but it's just impossible to find it and filter out completely wrong ones.
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