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Modernist Cuisine: The Art and Science of Cooking

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1399-10676
 
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    • Modernist Cuisine: The Art and Science of Cooking is probably the most comprehensive book on the art of cooking ever published. The quality of the images, recipes and preparation is unparalleled, but the quantity is also impressive; spread over six books (one of which is waterproof for kitchen conditions) and 2,438 pages, scientific findings on the chemistry of food, physical conditions, knowledge of raw materials, fantastic recipes and eye-poppingly beautiful images are combined.

      The head and initiator of the mammoth project is Nathan Myrvold, PhD in theoretical and mathematical physics and chef trained in Paris. Myrvold, who for many years was chief technology officer and chief strategist at Microsoft, decided to put some of his hard-earned millions of dollars into producing a book that would outdo everything else. The project began in 2006, and it took a crew of 50 people and 14 independent fact-checkers until March 2011 for the first printing to hit the shelves.

      Modernist Cuisine: The Art and Science of Cooking includes in-depth explanations of the chemistry of food and the physical processes of cooking. The books are in English.
      “This book will change the way we under×stand the kitchen.”
      —Ferran Adrià

      “The most impor×tant book in the culi×nary arts since Escoffier.”
      — Tim Zagat

      “A fascinating overview of the tech×niques of modern gas×tron×omy.”
      — Heston Blumenthal

      “Amazing! Unparalleled in its breadth and depth.”
      — Wylie Dufresne

      “The cook×book to end all cook×books.”
      — David Chang


      Language: English
  • Delivery and freight
    • Delivered article number: 9780982761007C EAN: 9781734386141
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