There is a revolution underway. It is not happening in the battlefield and does not involve weapons. Over the years, modern cuisine has seen a huge explosion. Pioneering cooks utilized laboratory techniques and integrated science and innovations in cooking technology into the art of cooking. Now, you get to experience this revolution through Modernist Cuisine: The Art and Science of Cooking.
Modernist Cuisine: The Art and Science of Cooking is a six-volume set of 2,400 pages of the newest cooking and food preparation styles. Compiled by accomplished scientists, inventors, and cooks such as Nathan Myhrvold, Chris Young, and Maxine Bilet. Using water baths, centrifuges, as well as strange ingredients like hydrocolloids, emulsifiers, and enzymes, the authors and their 20-member team at the Cooking Lab have achieved astounding success in bringing new flavors and techniques to the culinary world.
Now you get to cook omelet that is light and tender on the outside but is rich and creamy on the inside. How about a light and fluffy French Fries? Get to learn these new techniques with the Modernist Cuisine: The Art and Science of Cooking.
Published on March 14, 2011, the authors originally conceived it as a 150-page book. However, it eventually expanded in scope to and has 2,438 pages on its final printing. It was immediately sold out on its publication and an additional 25,000 copies were printed. So widen your cooking skills with the Modernist Cuisine: The Art and Science of Cooking.
Buy from AmazonBuy from Amazon UK