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Modernist Cuisine
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An overview of the techniques of modern gastronomy. 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. The authors and their 20 person
… More »An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
« LessIngredients and preparations
Plated-dish recipes
Kitchen manual
Techniques and equipment
Animals and plants
History and fundamentals
v. 2. Techniques and equipment
v. 3. Animals and plants
v. 4. Ingredients and preparations
v. 5. Plated-dish recipes
v. 6. Kitchen manual
Vol. 5 includes bibliographical references, glossary and index to v. 1-5
V. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual
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Add a CommentSee for an EXTENSIVE list of corrections (about 550 as of November 1, 2012): http://modernistcuisine.com/corrections-and-clarifications/