Modernist Cuisinethe Art and Science of Cooking
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Engelsk
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. B...
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Forlagsbeskrivelse af Modernist Cuisinethe Art and Science of Cooking af Chris Young
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.
Detaljer
Forlag
Modernist Cuisine
ISBN
9781734386141
Sprog
Engelsk
Sider
2400
Udgivelsesdato
21-09-2021
Format
Hardback
Varenr.
3072067
EAN nr.
9781734386141
Varegruppe
Food/wine
Højde/Dybde (mm)
340
Bredde (mm)
340
Længde (mm)
340
Vægt (g)
23094
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