Modernist Cuisine:The Art and Science of Cooking: The Art & Science of Cooking

Description

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 wd50 have incorporated a deeper understanding of science and technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking. Review: Books are great, case and delivery is horrible - The books are excellent, but one of them arrived damaged, presumably during placement into the case. Additionally, the metal case has sharp edges, so if you plan to use it with the books, be prepared for the hardcovers to potentially wear down quickly. Review: 🧑‍🍳 Modernist Cuisine 🥘 (The Art of Cooking)🍯 🍡 🍳 🍱 🍔 🌮. - Picked the books up at the post office. There are 5 books and a spiritual bound recipe book that is so beautiful with the series. The books are very high quality, and the information is outstanding! , I opened and thumbed through the series; what I read so far, great read, clearly written, and really kept my attention to all the information inside! The detail of each book explaining about the topic is next to none! IF YOU ARE GOING TO CULINARY COLLEGE IT IS WORTH THE MONEY! Thank you for such a beautiful, purchase!