Modernist Cuisine : At Home
by Nathan Myhrvold, Maxime Bilet
Editor: The Cooking Lab
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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 six-volume encyclopedia, Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a richly illustrated guide for home cooks, complete with all-new recipes adapted for kitchen enthusiasts of all skill levels.Modernist Cuisine à la Maison, by Nathan Myhrvold with Maxime Bilet, is intended to set a new standard for the house of cookbooks.The authors have gathered in this 456 pages all the essential information that every cook must have a modern kitchen, master modernist techniques, and make hundreds of superb recipes.The book includes a manual kitchen spiral binding that reprints all recipes and reference tables on waterproof, tear resistant paper.Drawing on the same commitment to perfection that produced the Modernist Cuisine, Modernist Cuisine à la Maison applies innovations launched by La Cuisine de Laboratoire to refine classic home dishes, hamburgers and wings to macaroni and cheese.More than 400 new recipes are included, in addition to the step-by-step photos that make it easy to put it to eat from the highest quality to your own dinner table.Among the incredible techniques you will find are: how to cook fish and steak perfectly and each time, whether you are in the kitchen, garden, or hanging out in a parking lot; how to use a pressure cooker, how to make stocks in a fraction of the usual time, while capturing more flavor; the secret to make quick, sumptuous caramelized vegetable soups and mashed potatoes; how to equip your home.
Nathan Myhrvold, Maxime Bilet – Modernist Cuisine : At Home – Free
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