Modernist Cuisine: Revolution of cooking
"Modernist Cuisine: The Art and Science of Cooking" created by Nathan Myhrvold, Chris Young und Maxime Bilet - all of them researchers, inventors and masters of cooking - is a six-volume, 2438-page compendium with cooking methods inspired by science which appear celestial and sublime. With utensils lilke water baths, homogenisator, centrifuge and ingredients like hydrocolloids, emulsifiers and enzyms the authors and their team of 20 members of "The Cooking Lab" create startingly new flavors and textures. "Modernist Cuisine" reinvents cooking.
Volume 1: History and basics
Volume 2: Techniques and equipment
Volume 3: Fauna and flora
Volume 4: Ingredients and preparation
Volume 5: Recipes
Volume 6: Cooking instructions with sample recipes and extensive reference tables
Printed on washable paper.
