Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
  • Modernist Cuisine at Home
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Modernist Cuisine at Home

4.7 7
by Nathan Myhrvold, Maxime Bilet
     
 

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes

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Overview

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.
Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab 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 dining of the highest quality to your own dinner table.
Among the amazing techniques you’ll find are:
how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;
how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;
the secret to making quick, sumptuous caramelized vegetable soups and purees;
how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven
along with recipes for:
perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;
gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;
a flawless cheeseburger and an ultrafrothy milk shake;
chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;
macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.
Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.
The first 100 pages of the book are a trove of useful information, such as:
how to test the accuracy of a thermometer, and why it’s time to switch to digital;
how to use (and not to use) a blowtorch to sear food fast and beautifully;
how to marinate meats more quickly evenly by injecting the brine;
the myriad uses for a whipping siphon beyond whipped cream;
why those expensive copper pans may not be worth the price;
how to deep-fry without a deep fryer;
how to stop worrying and get the most out of your pressure cooker;
how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.
Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.
 

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Editorial Reviews

Publishers Weekly
It is instructive to know that before Myhrvold became an expert on the science of cooking, he was the first chief technology officer at Microsoft. Aided by deft, culinary handyman Bilet, he has assembled a “device” that is as visually stunning as it is scientifically vigorous and mathematically complex. Essentially a desktop version of the authors’ 2,400-page mainframe (Modernist Cuisine, 2011), the book is divided into two sections. Part one focuses on the machinery of the modernist kitchen, exploring the tools needed to pull off such inventive restaurant techniques as sous vide, and expounding upon the joys of whipping siphons, blowtorches, and pressure cookers. Many of the accompanying photos provide striking cutaway views of gadgets. It’s Popular Science on steroids. Part two is a collection of 406 recipes, primarily comfort foods that have found their way into a lab to have their DNA experimented upon. There are more than a dozen variants of chicken noodle soup, from pho to goulash broth, and nine types of mac and cheese, including a mac with jack and stilton. Each entry is a study in metric system precision, with ingredient charts listing not only amounts (in grams), but also volume, as well as a scaling percentage to be used in calculating the number of servings. Photos illuminate every step of the instructions for more than 100 of the recipes, and notations are made when special equipment and ingredients are required. As a result, it is a safe bet that their turkey confit recipe is one of the very few places where the terms needle-nose pliers and duck fat can be found listed side by side.” (Oct.)
From the Publisher
Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.
-Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not “What should we make for dinner?” but rather, “What can we make for dinner?”
-Thomas Keller

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Product Details

ISBN-13:
9780982761014
Publisher:
Cooking Lab, The
Publication date:
10/08/2012
Edition description:
Includes 230p Kitchen Manual in slipcase
Pages:
456
Sales rank:
90,101
Product dimensions:
11.50(w) x 16.40(h) x 2.90(d)

What People are saying about this

From the Publisher
Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.
-Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not “What should we make for dinner?” but rather, “What can we make for dinner?”
-Thomas Keller

Martha Stewart
Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.
Thomas Keller
Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not 'What should we make for dinner?' but rather, 'What can we make for dinner?'

Read More

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