Description
The revolutionary techniques of Modernist cooking — now for the home kitchen.
Modernist Cuisine at Home is a richly illustrated, research-driven guide that brings the innovations of modernist cooking into the hands of home cooks. Created by Nathan Myhrvold and Maxime Bilet, this 456-page volume distills the science and creativity of the award-winning Modernist Cuisine into accessible recipes, techniques, and tips you can apply in your own kitchen.
Whether you’re a curious beginner or a passionate enthusiast, this book will change the way you think about everyday dishes. From foolproof poached eggs and perfect steaks to pressure-cooked stocks and velvety soups, the book makes it possible to achieve extraordinary results without restaurant-grade equipment.
Over 400 Recipes
From comforting classics to modern reinventions, you’ll find:
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Steak, fish, and poultry cooked with exact precision
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Mac & cheese in three styles (including a fat-free version!)
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Sous vide vegetables and meats
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Caramelized vegetable purees and quick soups
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Modernist hollandaise, gravies, and emulsions
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The ultimate cheeseburger and frothy milkshake
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Perfect poached eggs and show-stopping omelettes
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Seven coatings and sauces for chicken wings
Step-by-Step Visual Guidance
Designed for intuitive use, the book features:
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Hundreds of full-color photos and infographics
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Step-by-step photo sequences for complex recipes
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Clear callouts on tools, temperature, and timing
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A 190-page waterproof, wire-bound Kitchen Manual with all recipes and tables
Techniques & Tools for Modern Home Cooking
No lab coat required. Learn how to:
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Sous vide at home with improvised or affordable setups
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Use a pressure cooker for maximum flavor and speed
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Sear with a blowtorch, marinate with injection, and fry without a deep fryer
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Maximize the performance of the appliances you already own (including your microwave!)
Whether you’re looking to perfect comfort food or explore new culinary frontiers, Modernist Cuisine at Home provides the science, clarity, and inspiration to level up your cooking.
• Language: English
• Author(s): Nathan Myhrvold, Maxime Bilet
• 456 pages
• Published in 2012
About the Authors
Contents