Exploring Modern Indian Food with Zorawar Kalra | Molecular Gastronomy | What’s Cooking
Average Joe to Modernist Cuisine Chef #18 – Omelettes
Average Joe to Modernist Cuisine Chef #16 – Baking Steel Pizza
Daddy & Daughter Kitchen – Xanthan Gum 2.0
The Food Lab Book Review
Average Joe to Modernist Cuisine Chef – Episode 4 – Cheeseburgers
Introducing The Dacor Modernist Collection
Ep. 108: WTF – Culinary Crystals? Popping Gourmet Candy
Daddy & Daughter Kitchen – Modernist Cuisine PB&J Gelato
Ep. 147: WTF Diastatic Malt Powder? Every Baker's Secret Weapon
What can you make for dinner?
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
- Series: Modernist Cuisine At Home (Book 1)
- Hardcover: 456 pages
- Publisher: The Cooking Lab; Pck Slp Sp edition (October 8, 2012)
- Language: English
- ISBN-10: 0982761015
- ISBN-13: 978-0982761014
- Product Dimensions: 16.5 x 11.5 x 2.9 inches
- Shipping Weight: 10.8 pounds