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Hardcover, published in 2011 by Phaidon Press. Modernist Cuisine at Home is destined to set a new standard for home cookbooks. The authors have collected in this 456page 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.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Biletscientists, inventors, and accomplished cooks in their own righthave created a sixvolume, 2, 400page set that reveals scienceinspired techniques for preparing food Description Modernist Cuisine 15 and Kitchen Manual by Nathan Myhrvold 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. Readbag users suggest that Modernist Cuisine, Vol. 6: Kitchen Manual is worth reading. The file contains 9 page(s) and is free to view, download or print.
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Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. 36 VOLUME KITCHEN MANUAL A ABALONE A abalone Abalone and Foie Gras ShabuShabu with Yuba and Enoki, 84 best bets for cooking, 83 acetaldehyde, Marinated Spaghetti Squash, 26 Modernist Burrata, 247 Sour Cream Spaetzle, 252 Adri, Albert, simulation of nature in dishes of, 208 Adri, Ferran, 311 Agar Carbonara recipe, 275