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Modernist Cuisine: The Art and Science of Cooking (6 Volume Set) Hardcover – 4 Apr 2011

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Product details

  • Hardcover: 2438 pages
  • Publisher: The Cooking Lab; Slp Spi Ha edition (4 April 2011)
  • Language: English
  • ISBN-10: 0982761007
  • ISBN-13: 978-0982761007
  • Product Dimensions: 26.2 x 36.8 x 44.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 155,004 in Books (See Top 100 in Books)

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Product Description

Review

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 astonishing cookbook of our time. --Katy McLaughlin, 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. --Andreas Viestad, The Washington Post

About the Author

DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.

CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.

MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.


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42 of 45 people found the following review helpful By Danny Marbella on 19 April 2011
Format: Hardcover Verified Purchase
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 Adrian & agrave;, 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....
As I read further into this publication there are a few mistakes with measurements but this is not the be all end all as after a couple of trials you will see they are very minor. And the Physics can be a little "out of sink" but hey this is a cook book not a book for physics graduate studying for their bachelors degree.
This is not recommended for the home cook (But would look amazing on your coffee table). If it is super reinforced..
This is serious reading cookbook but you will become a very knowledgeable chef after digesting all this mammoth collection of books has to offer!!
Enjoy
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2 of 2 people found the following review helpful By P. Atkinson on 31 Dec. 2012
Format: Hardcover
Being the cook/chef in the house, getting a gift like this was like entering an entire new world. I am self taught and feel that I can pretty much take any recipe and put it together. I am always focusing on taste and presentation regardless of whether its a simple breakfast or a more formal dinner. The Modernist Cuisine is fantastic in all respects; from the history/fundamentals of cooking to the scientific explanations surrounding cooking and the various ingredients. I feel that if I read this amazing piece of gastronomic masterpiece and attempted to master the various techniques I would almost be complete. The only thing missing would be my own 'touch and taste' to create uniqueness.

I appreciate this book can be targeted at a more qualified audience than myself, but I feel confident that anybody who has an interests in cooking and modern techniques will find this book second to none. My only issue now is how I can manage to afford a Pacojet!
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23 of 26 people found the following review helpful By Marnix Kemme on 8 Oct. 2011
Format: 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.
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Format: Hardcover Verified Purchase
I'm not going to write a detailed review, simply because other users have done it very well so no need to try doing it better..

Here is my bit:

This in not a cookbook, it is the best encyclopedia ever written about food & cuisine. It just happens to have 1500 recipes in it which are there so you put into practice the different techniques described.

Don't get me wrong, you will surely impress people with them but if you're looking for a book that gives you ideas for meals this is not the one. But if you're looking for a book that has the answer to all your questions, if you want to improve your cooking skills, want to master them or are just keen to learn new ones, then unless you're Heston Blumenthal's twin this book is what you're looking for.

It costs a lot, but the knowledge it contains is priceless.
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1 of 1 people found the following review helpful By Nik Nak on 12 May 2014
Format: Hardcover Verified Purchase
This is the ultimate in recipe books. It’s not something I’d pick the evening meal from, but it is absolutely perfect for understanding the science and rationale for why dishes are assembled the way they are. Beautiful photography, fascinating insights and some phenomenal recipes (most of which take at least a few hours to make).Perfect collection as a gift of to keep at home (although you’ll need a very sturdy bookcase)!
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