Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet
FROM THE PROFESSIONAL CHEF TO THE HOME ENTHUSIAST
This is an indispensable guide for anyone passionate about the art and science of cooking. The authors—scientists, inventors and accomplished cooks in their own right—and their 20-person team at The Cooking Lab have created astounding new flavors and textures using tools like water baths, homogenizers and centrifuges, and ingredients such as hydrocolloids, emulsifiers and enzymes.
This six-volume collection of 2,438 pages is filled with techniques borrowed from the laboratory and step-by-step, illustrated instructions with clear explanations of how these techniques work. With thousands of original photographs and diagrams, the wonderfully illustrated books make the science and technology of cooking easy and engaging. Chefs of all levels will view cooking—and eating—in a whole new light.
- 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
For this book, “autographed” refers to a signed bookplate.
- Culinary Movements Through History
- Microbiology in the Kitchen
- Food Safety
- Food and Health
- Heat and Energy
- The Physics of Food and Water
- Traditional Cooking
- Cooking in Modern Ovens
- Cooking Sous Vide
- The Modernist Kitchen
- How Muscle Works
- Cutting and Cooking Meat and Seafood
- Salting and Drying, Marinating, and Smoking
- Plants as Food
- Cooking Fruits and Vegetables Sous Vide
- Pressure-Cooking, Microwaving, Frying, and Preserving Plant Foods
- Tender Cuts of Meat
- Tough Cuts of Meat
- Fruits and Vegetables
This lovely and useful spiral-bound manual is printed on waterproof, tear-resistant paper with easy-to-use, condensed versions of all of the parametric and example recipes in volumes 2, 3 and 4, as well as several component recipes from in volume 5.
Dr. Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending—including several related to food technology.
Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science.
Chris Young opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington. He left behind his doctoral work for a job as commis chef at one of Seattle’s top-rated restaurants, and quickly earned a reputation for his abiity to apply science and technology in the kitchen.
Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack’s Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal’s development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L’Ile.