Modernist cuisine: the art and science of cooking : animals and plants 3

Author

• Myhrvold, Nathan

Additional Author(s)

• Young, Chris
• Bilet, Maxime

Publisher

Bellevue, WA: The Cooking Lab, 2011

Language

English

ISBN

9780982761007

Series

Subject(s)

• COOKING
• FOOD
• GASTRONOMY
• MOLECULAR GASTRONOMY

Notes

. .

Abstract

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.
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

Physical Dimension

Number of Page(s)

401 p.

Dimension

34 cm.

Other Desc.

ill.

Summary / Review / Table of Content

Volume 1: History and Fundamentals
Volume 1 of Modernist Cuisine is dedicated to the history of cooking as well as fundamental scientific principles that govern the way we grow, cook, store, and eat food. This volume also explores the physics of water and food, heat and energy, food safety, and microbiology.

Volume 2: Techniques and Equipment
Learn about the techniques and equipment of Modernist Cuisine in Volume 2. From traditional techniques, such as barbecuing and stir-frying, to the science-inspired tools of the Modernist kitchen, this volume includes an in-depth discussion of sous vide machines, centrifuges, dehydrators, and cryogenic freezers.

Volume 3: Animals and Plants
Get to know the science behind cooking all of your favorite plants and animals. Volume 3 explores the structure of meat, the science of the Maillard reaction, the nuances of pressure cooking, and the hidden complexity of cooking vegetables.

Volume 4: Ingredients and Preparations
Volume 4 takes you through both traditional and Modernist ingredients and preparations. It explores key principles like thickening, gels, emulsions, and foams as well as the science of two of our favorite beverages: wine and coffee.

Volume 5: Plated-Dish Recipes
From the sublime to the otherworldly, Volume 5 is completely dedicated to the plated-dish recipes we created for this book.

Volume 6: Kitchen Manual
The Kitchen Manual contains every reference table, technique step-by-step, and recipe found inModernist Cuisine. Each page of this spiral-bound volume is waterproof and tear proof, making this manual a durable companion in the messiest of kitchens.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00488/18	641.013 Myh M-III	Library - 7th Floor	Available