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Modernist Cuisine at Home

by and

Modernist Cuisine at Home Cover

ISBN13: 9780982761014
ISBN10: 0982761015
All Product Details

 

Synopses & Reviews

Publisher Comments:

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 its 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.

Review:

"It is instructive to know that before Myhrvold became an expert on the science of cooking, he was the first chief technology officer at Microsoft. Aided by deft, culinary handyman Bilet, he has assembled a 'device' that is as visually stunning as it is scientifically vigorous and mathematically complex. Essentially a desktop version of the authors' 2,400-page mainframe (Modernist Cuisine, 2011), the book is divided into two sections. Part one focuses on the machinery of the modernist kitchen, exploring the tools needed to pull off such inventive restaurant techniques as sous vide, and expounding upon the joys of whipping siphons, blowtorches, and pressure cookers. Many of the accompanying photos provide striking cutaway views of gadgets. It's Popular Science on steroids. Part two is a collection of 406 recipes, primarily comfort foods that have found their way into a lab to have their DNA experimented upon. There are more than a dozen variants of chicken noodle soup, from pho to goulash broth, and nine types of mac and cheese, including a mac with jack and stilton. Each entry is a study in metric system precision, with ingredient charts listing not only amounts (in grams), but also volume, as well as a scaling percentage to be used in calculating the number of servings. Photos illuminate every step of the instructions for more than 100 of the recipes, and notations are made when special equipment and ingredients are required. As a result, it is a safe bet that their turkey confit recipe is one of the very few places where the terms needle-nose pliers and duck fat can be found listed side by side.' (Oct.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Review:

"Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not 'What should we make for dinner?' but rather, 'What can we make for dinner?'" Thomas Keller

Review:

"Modernist Cuisine at Home is destined to change the way we cook — and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page." Martha Stewart

About the Author

Dr. Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending — including several related to food technology. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. 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 is himself an accomplished practitioner of Modernist cuisine. He has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in the New York Times magazine, Wired, and PBS’s Gourmet’s Diary of a Foodie television series.

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

Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack’s Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal’s development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L’Ile. In 2011, Bilet was named to Forbes magazine’s 30 Under 30 list in the category of Food and Wine.

Table of Contents

PART ONE : STOCKING THE

MODERNIST KITCHEN

Chapter 1: Countertop Tools

Invaluable Modern Tools

Digital Scales

Digital Thermometers

Silicone Mats and Molds

Microplanes

Blenders

Mixers and Frothers

Ice-Cream Makers

Blowtorches

Jaccards

Injectors

Sieves and Strainers

Whipping Siphons

Juicers

Dehydrators

Chapter 2: Conventional Cooking Gear

Stoves

Pots and Pans

Pressure Cookers

Conventional Ovens

Combi Ovens

Microwave Ovens

Grills

Chapter 3: Sous Vide Cooking Gear

Four Simple Steps

Getting the Air Out

Cooking Sous Vide

Chapter 4: Modern Ingredients

Uncommon Ingredients

Not Your Parents’ Supermarket

Walk on the Wild Side

Unusual Fruits and Vegetables

Foraged Foods

PART TWO: RECIPES

Chapter 5: Composing and Plating

Textures

Flavor Combinations

Plate-Up Techniques

Menus

Timing

Chapter 6: Basics

Stocks

Pressure-Cooked White Chicken Stock

Brown Beef Stock

Sous Vide Fish Stock

Sous Vide Vegetable Stock

Corn Stock

Mushroom Jus

Redeye Gravy

Brown Chicken Jus

Red Wine Sauce

Home Jus Gras

Sauces

Pan Gravy

Fluid Gel

Common Problems When Thickening and Gelling

Pressure-Cooked Gravy

Pistachio Pesto

Pesto Variations

Mughal Curry Sauce

Curry Sauce Variations

Sous Vide Hollandaise

Basic Mayonnaise

Mayonnaise Variations

Not-So-Secret Special Sauce

Ketchup

Salsa Verde

Marinara

Marinara Variations

Strawberry Marinara

Thai Sweet, Sour, and Savory Glaze

Oils and Fats

Sous Vide Lemon Herb Oil

House Vinaigrette

Spiced Chili Oil

Montpelier Butter

Stovetop Carotene Butter

Pressure-Cooked Shellfish Butter

Pressure-Rendered Chicken Fat

Condiments

Grilled Applesauce

Pressure-Cooked Pickled Mustard Seeds

Garlic Confit

Pressure-Cooked Caramelized Onions

Tomato Confit

Tomato Leather

Pickled Vegetables

Vacuum-Infused Celery

Brining

Basic Brine for Poultry

Sweet Brine for Meat

Fish Brine

Marinade

Marinade Variations

Spice Mixes

Special Curry Spice

Chaat Masala

Fish Spice Mix

Pain d’Epices Powder

Chili Spice Mix

Basic Meat Rub

Chapter 7: Breakfast Eggs

Egg Textures

French Scrambled Eggs

Omelet Fillings

Steamed Omelet

Striped Mushroom Omelet

Mushroom Puree

Cream of Mushroom Variation

Shiitake Marmalade

Eggs Sunny-Side Up

Chapter 8: Salads and Cold Soups

Raspberry Gazpacho

Fruit Minestrone

Sous Vide Vichyssoise

Onion Slaw

Engineering a Great Salad

Green Salad

Pressure-Cooked Quinoa Salad with Cauliflower

Pressure-Cooked Chickpea Salad

Sous Vide Tuna Confit

Pressure-Cooked Lentil Salad

Chapter 9: Pressure-Cooked Vegetable Soups

Caramelized Carrot Soup

Caramelized Vegetable Soup Variations

Pressure-Cooked Vegetable Jus

Pressure-Cooked Vegetables

Pressure-Cooked Barley

Vegetable Soup Plate-Up and Presentation

Chapter 10: Steak

Sous Vide Steak

Low-Temp Oven Steak

Sous Vide Steak in a Cooler

Creamed Spinach

Grilled Steak

Grilled Pork Chop

Lamb Skewers

Chapter 11: Cheeseburger and Milk Shake

Modernist Hamburger Patty

White Sandwich Bread

Ultrafrothy Milk Shake

Cheeseburger Assembly

Meatloaf Sandwich

Chapter 12: Carnitas

Pressure-Cooked Carnitas

Carnitas Variations

Crispy Pork Chicharrón

Refried Bean Foam

Pressure-Cooked Spiced Black Beans

Pressure-Cooked Pork Belly Adobo

Chapter 13: Short Ribs

Sous Vide Short Ribs

Potato Puree

Pork Belly B.L.T.

Lamb Curry

Chapter 14: Roast Chicken

Home Roast Chicken

Roast Chicken Variations

Baked Chicken with Onions

Sous Vide Chicken

Sous Vide Turkey Legs

Sous Vide Turkey Breast

Chapter 15: Chicken Wings

Sous Vide Buffalo Wings

Crispy Chicken Wings, Korean-Style

Crispy Fried Chicken Wings

Boneless Yakitori Wings

Tsukune

Skewer Variations

Buffalo Sauce

Honey Mustard Sauce

Yakitori Sauce

Korean Wing Sauce

Blue Cheese Sauce

Chinese Garlic Chili Condiment

Chapter 16: Chicken Noodle Soup

Aromatic Chicken Broth

Aromatic Broth and Soup Variations

Fresh Noodles

Dressed Noodle Variations

Pressure-Cooked Carrots and Leeks

Chicken Noodle Soup

Chapter 17: Salmon

Fragrant Sous Vide Salmon

Crispy Fish Skin

Selecting Salmon

Chapter 18: Shellfish

Lobster Roll

Poached Lobster Variation

Mussels Marinière

Clams in Chowder Sauce

Sous Vide Braised Snails

Chapter 19: Pizza

Neapolitan Pizza Dough

Rustic Pizza Dough

Poolish

No-Knead Pizza Dough

Pizza Margherita

Oven-Fried Pizza

Pizza Toppings

Chapter 20: Mac and Cheese

Mac and Cheese

Cheese Variations

Baked Mac and Cheese

“Fat-Free” Mac and Cheese

Cheese Crumble

Perfect Melting Cheese Slice

Grilled Cheese Sandwiches

Chapter 21: Risotto and Paella

Parcooked Vegetable Risotto

Pressure-Cooked Paella del Bosco

Risotto and Paella Variations

Chapter 22: Cornmeal

Pressure-Cooked Polenta

Shrimp and Grits

Fresh Corn Tamale

Hush Puppy Variation

Chapter 23: Dishes for the Microwave

Microwave Eggplant Parmesan

Sichuan Bok Choy

Bok Choy Variations

Microwaved Trout with Scallions and Ginger

Microwaved Fish Variations

Microwaved Beef Jerky

Crispy Beef Strands

Crispy Beef and Shallot Salad

Microwave-Fried Herbs

Instant Chocolate Cake

Instant Cake Variations

Chapter 24: Custards and Pies

Coffee Crème Brûlée

Vanilla Panna Cotta

Lemon Posset

Sous Vide Lemon Curd

Sous Vide Crème Anglaise

Pistachio Gelato

Gelato Variations

Short and Flaky Pastry Dough

Sous Vide Pastry Cream

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

evanmilstein, January 1, 2013 (view all comments by evanmilstein)
Every single thing you could image about food this book could and will teach you.
Was this comment helpful? | Yes | No
JohnLee, December 18, 2012 (view all comments by JohnLee)
The book doesn't stop with just introducing new methods to achieve or improve existing recipes though. It encourages experimentation and suggests many ways to create entirely new experiences, made possible by new tools and materials. Myhrvold manages superbly to convey the spirit of curiosity and exploration that lead to the creation of this book, and his application of the scientific method to cooking. Through investigation and improved understanding of cooking processes the cook is liberated to focus on the creation of new dishes. The gorgeous graphics and signature cutaway pictures of equipment underline this approach by highlighting that investigation can itself be made into an art. I feel inspired to try out new things, already looking at long-loved, tricky recipes with new eyes and excited for the things to come
Was this comment helpful? | Yes | No
LittleTsu, October 27, 2012 (view all comments by LittleTsu)
I was able to look through this book in person and it's very well laid out. I'm a fan of "Modernist Cuisine" but can't afford the fancy expensive set which goes into far more detail than I need. This version is friendly to the average consumer kitchen and has tips that can be used without specialized equipment or a degree in physics. The techniques are approachable though still fun in a science-y way that makes food people will want to eat. It's the "Make.com" approach to edible food. It's definitely on my Xmas list.
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(3 of 3 readers found this comment helpful)
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Product Details

ISBN:
9780982761014
Author:
Nathan Myhrvold and Maxime Bilet
Publisher:
Cooking Lab
Author:
Myhrvold, Nathan
Author:
Bilet, Maxime
Subject:
Reference
Subject:
Cooking and Food-Culinary Reference
Copyright:
Edition Description:
Hardcover
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Pages:
456
Dimensions:
12.9 x 10.24 in 10.5 lb

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Modernist Cuisine at Home New Hardcover
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Product details 456 pages Cooking Lab - English 9780982761014 Reviews:
"Publishers Weekly Review" by , "It is instructive to know that before Myhrvold became an expert on the science of cooking, he was the first chief technology officer at Microsoft. Aided by deft, culinary handyman Bilet, he has assembled a 'device' that is as visually stunning as it is scientifically vigorous and mathematically complex. Essentially a desktop version of the authors' 2,400-page mainframe (Modernist Cuisine, 2011), the book is divided into two sections. Part one focuses on the machinery of the modernist kitchen, exploring the tools needed to pull off such inventive restaurant techniques as sous vide, and expounding upon the joys of whipping siphons, blowtorches, and pressure cookers. Many of the accompanying photos provide striking cutaway views of gadgets. It's Popular Science on steroids. Part two is a collection of 406 recipes, primarily comfort foods that have found their way into a lab to have their DNA experimented upon. There are more than a dozen variants of chicken noodle soup, from pho to goulash broth, and nine types of mac and cheese, including a mac with jack and stilton. Each entry is a study in metric system precision, with ingredient charts listing not only amounts (in grams), but also volume, as well as a scaling percentage to be used in calculating the number of servings. Photos illuminate every step of the instructions for more than 100 of the recipes, and notations are made when special equipment and ingredients are required. As a result, it is a safe bet that their turkey confit recipe is one of the very few places where the terms needle-nose pliers and duck fat can be found listed side by side.' (Oct.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Review" by , "Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not 'What should we make for dinner?' but rather, 'What can we make for dinner?'"
"Review" by , "Modernist Cuisine at Home is destined to change the way we cook — and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page."
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