- Product Description
In ‘Modernist Cuisine: The Art and Science of Cooking’, Nathan Myhrvold, Chris Young, and Maxime Bilet - scientists, inventors, and accomplished cooks in their own right - have created a six-volume set of cookery books running to over 2,400 pages which reveal scientifically inspired techniques for preparing food, ranging from the otherworldly to the sublime. The authors, along with their twenty-strong team at The Cooking Lab, have achieved astounding new flavours and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. This is a work destined to reinvent cooking.
Learn how to make omelettes light and tender on the outside, but rich and creamy inside; French fries with a light and fluffy interior and a delicate, crisp crust that won’t go soggy; or silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine provides step-by-step, illustrated instructions, along with clear explanations of how the techniques work. Using thousands of original photographs and diagrams, these lavishly illustrated books make the science and technology of the culinary art both clear and engaging. Stunning new photographic techniques even take you right inside the food to see cooking in action all the way from microscopic meat fibres to an entire Weber grill in cross-section. You’ll never view cooking and eating in the same light again!
‘Modernist Cuisine: The Art and Science of Cooking’ is a beautiful set of highly practical books. As an added bonus the set also comes with a spiral-bound 350-page kitchen manual, printed on heavy-duty, stain-resistant paper, featuring easy-to-use, condensed versions of the recipes from the books.
About the Author
DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.
After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.
Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.
CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.
MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.
- Additional Information
Delivery 48 Hours Delivery Model SVT-IMC-BOOK Size 6 Volume, 2400 Page Set, 263 x 330 mm Publisher The Cooking Lab; Spi Har/Pa edition (4 April 2011) Format Hard Cover, with Slip Case Content Science-inspired techniques for preparing food that ranges from the other worldly to the sublime.
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