Determined to set a new standard in the 'recipe books' sector, Modernist Cuisine at Home is the indispensable companion for anyone who dreams of juggling haute cuisine at home. Among the sumptuous illustrated pages of this guide, the authors Nathan Myhrvold and Maxime Bilet revisit the themes that have made the success of Modernist Cuisine, but reducing the number of pages to one fifth, adapting them to cooks of all levels and accompanying them with brand new recipes , specially designed to make use of more accessible ingredients and equipment. Prepared with the same aspiration to perfection that was fundamental for the creation of Modernist Cuisine, this volume applies the methods and procedures of Nathan Myhrvold's Cooking Lab to classic home cooking dishes, from omelettes to steaks, but also to delikatessen such as clam and pistachio soup or vacuum braised snails. The 456 pages of the main volume contain all the essential information, techniques and equipment that every cook needs to set up and run a modernist kitchen. All the recipes are also collected in a practical 220-page booklet. Modernist Cuisine at Home meets the same need as the basis of Modernist Cuisine: the Cooking Lab has applied innovative methods to revolutionize some traditional recipes such as hamburgers or chicken wings. The over 400 new recipes, most of which accompanied by step-by-step images, will allow you to easily bring the finest cuisine in the walls of your home.
