The culinary revolution that transformed restaurant menus around the world is now making its way into home kitchens with this lavishly illustrated guide for home cooks, filled with recipes for all skill levels.
This amazing book covers all you need to stock a modern kitchen, to master Modernist techniques, and make hundreds of stunning recipes. It even comes with a spiral-bound Kitchen Manual with all the recipes and reference tables on washable, tear-resistant paper, helping you to refine classic home dishes from hamburgers and wings to macaroni and cheese.
More than 400 new recipes are included, most with step-by-step photos that make it easy to bring high quality dining to your own dinner table. Among the amazing techniques covered are how to cook fish and steak perfectly every time; using a pressure cooker to make stocks in less time while capturing more flavour; and the secret to making quick, sumptuous caramelized vegetable soups and purees.
You’ll also learn how to get the best out of kitchen appliances you already own, how to use your microwave oven to steam fish and vegetables to perfection, how to deep-fry without a deep fryer, how to get the most out of your pressure cooker, and how to cook sous vide at home with improvised equipment, a special-purpose water bath, or even a home combi oven.
Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.
|Delivery||24 Hours Delivery|
|Size||Hardcover: 456 pages|
|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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|Customer Comment||Our Response|
|The vacuum packer is brilliant, although the size of the food is limited by the size of the chamber. We found that having another vacuum packer, one that is used from the outside, is a big advantage, The water bath is great, one just has to collect the right recipes. In other words it does not work... Read More. The vacuum packer is brilliant, although the size of the food is limited by the size of the chamber. We found that having another vacuum packer, one that is used from the outside, is a big advantage, The water bath is great, one just has to collect the right recipes. In other words it does not work with everything.|
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