Modernist Cuisine: The Art and Science of Cooking Read Online Free - Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." — Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light. A sampling of what you'll discover: Why plunging food in ice water doesn't stop the cooking process When boiling cooks faster than steaming Why raising the grill doesn't lower the heat Why baking is mostly a drying process Why deep-fried food tastes best and browns better when the oil is older How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand Many invaluable features include: Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips More than 250 pages on meat and seafood and 144 pages on fruits, vegetables, and grains, including dozens of parametric recipes and step-by-step techniques Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas Some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others Volume 1: History and FundamentalsVolume 2: Techniques and EquipmentVolume 3: Animals and PlantsVolume 4: Ingredients and PreparationsVolume 5: Plated-Dish RecipesVolume 6: Kitchen Manual with example recipes and extensive reference tables, printed on washable paper
|Title||:||Modernist Cuisine: The Art and Science of Cooking|
|Number of Pages||:||2400 pages|
December 25, 2017
Just arrived on my doorstep this afternoon. Expect a full review when I finish reading it in, oh, 2015.
June 10, 2012
The only thing keeping this text back from being the first and last word on anything related to food is the fact that it necessarily left out baking, although using the incredibly detailed information in this collection on set foams and ovens, combined with other books on the properties of flour,...
June 26, 2014
I'm going edit and update this review as I work my way though each volume.
1) History and Fundamentals:
I was surprised to find that this book is written in a narrative style with a high school reading level and is full of pictures. As such, it reads very, very fast. I've never wanted a Kindle but...
October 09, 2012
Like many of the brave souls, who were willing to part an extra $600+ to invest in one's culinary education, I bought and added this collection to my cookbook library. I was NOT disappointed. Despite the heavy weight and bulky size of the books, I found myself rejoicing every page. Here you have...
April 06, 2011
A $650.-(retail) cookbook ($460.-)Amazon.com??? This tome weighs in @ 45#.This is not a cookbook in the traditional sense. It probably doesn't make much sense for someone looking for simple everyday recipes.HOWEVER,i believe it does for cooking what Escoffier's book did in 1906.It adds a whole ne...
November 14, 2012
2400+ pages later.... WOW.... This five volume series is breathtaking in both its photography and text, and is easily the definitive statement on modern cuisine. It covers everything pertinent to the contemporary chef, including Sous Vide, Calcium Alginate, Agar Agar and all of the other standard...
December 16, 2017
No hay nada editado ni remotamente parecido a esto. Imprescindible para cocineros con inquietudes.
January 22, 2016
Completely useless. Let's not argue, come back to bed.
February 20, 2018
The Holy Bible of cooking, Modernist Cuisine is a masterpiece in every aspect it dips is 6 thick volumes into. The tomes house some of the best food photography and presents diagrams of equipment in a beautiful manner. Entire chapters are filled with novel cooking techniques and equipment, includ...
November 01, 2017
Great visual content .