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Modernist Cuisine at Home

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Modernist Cuisine at Home Cover

ISBN13: 9780982761014
ISBN10: 0982761015
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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.
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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
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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 "" approach to edible food. It's definitely on my Xmas list.
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Product Details

Nathan Myhrvold and Maxime Bilet
Cooking Lab
Myhrvold, Nathan
Bilet, Maxime
Cooking and Food-Culinary Reference
Edition Description:
Publication Date:
12.9 x 10.24 in 10.5 lb

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Modernist Cuisine at Home New Hardcover
0 stars - 0 reviews
$140.00 In Stock
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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