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The Photography of Modernist Cuisine

The Photography of Modernist Cuisine
A Book

by Nathan Myhrvold

  • Publisher : Unknown Publisher
  • Release : 2013
  • Pages : 312
  • ISBN : 9780982761021
  • Language : En, Es, Fr & De
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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cuisine at Home

Modernist Cuisine at Home
A Book

by Nathan Myhrvold,Maxime Bilet

  • Publisher : Cooking Lab
  • Release : 2013
  • Pages : 456
  • ISBN : 9783836546485
  • Language : En, Es, Fr & De
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Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

Modernist Cuisine at Home Portuguese Edition

Modernist Cuisine at Home Portuguese Edition
A Book

by Cooking Lab, The

  • Publisher : Unknown Publisher
  • Release : 2014-08-15
  • Pages : 129
  • ISBN : 9783836548472
  • Language : En, Es, Fr & De
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Modernist Pizza

Modernist Pizza
A Book

by Nathan Myhrvold,Francisco Migoya

  • Publisher : Unknown Publisher
  • Release : 2021-10-05
  • Pages : 1708
  • ISBN : 9781734386127
  • Language : En, Es, Fr & De
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Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza.

Modernist Cuisine at Home

Modernist Cuisine at Home
A Book

by Maxime Bilet

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 456
  • ISBN : 9780982761014
  • Language : En, Es, Fr & De
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Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

Modernist Cooking Made Easy: Getting Started

Modernist Cooking Made Easy: Getting Started
An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

by Jason Logsdon

  • Publisher : Createspace Independent Pub
  • Release : 2012
  • Pages : 242
  • ISBN : 9781481063319
  • Language : En, Es, Fr & De
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Modernist Cuisine

Modernist Cuisine
The Art and Science of Cooking

by Nathan Myhrvold,Chris Young,Maxime Bilet

  • Publisher : Unknown Publisher
  • Release : 2021-09-14
  • Pages : 2400
  • ISBN : 9781734386141
  • Language : En, Es, Fr & De
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Wrapped & Stuffed Foods

Wrapped & Stuffed Foods
Proceedings of the Oxford Symposium on Food and Cookery 2012

by Mark McWilliams

  • Publisher : Oxford Symposium
  • Release : 2013-07-01
  • Pages : 304
  • ISBN : 1903018994
  • Language : En, Es, Fr & De
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Contains essays presented at the 2012 Oxford Symposium on Food and Cookery

Modernist Bread

Modernist Bread
A Book

by Nathan Myhrvold,Francisco Migoya

  • Publisher : Phaidon
  • Release : 2017
  • Pages : 2500
  • ISBN : 9780982761052
  • Language : En, Es, Fr & De
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"Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.

Modernist Cuisine at Home. [2]. Rezepthandbuch

Modernist Cuisine at Home. [2]. Rezepthandbuch
A Book

by Maxime Bilet

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 379
  • ISBN : 9780982761014
  • Language : En, Es, Fr & De
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink.

Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase
A Book

by Nathan Myhrvold

  • Publisher : Unknown Publisher
  • Release : 2017-11-07
  • Pages : 129
  • ISBN : 9780999292907
  • Language : En, Es, Fr & De
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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

A History of Pacific Northwest Cuisine

A History of Pacific Northwest Cuisine
Mastodons to Molecular Gastronomy

by Marc Hinton

  • Publisher : Arcadia Publishing
  • Release : 2013-10-29
  • Pages : 208
  • ISBN : 1625846584
  • Language : En, Es, Fr & De
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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

Modernist Cuisine

Modernist Cuisine
The Art and Science of Cooking. Plated-dish recipes

by Nathan Myhrvold,Chris Young,Maxime Bilet

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 2400
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.

Modernist Cuisine

Modernist Cuisine
Plated-dish recipes

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 129
  • ISBN : 9780982761007
  • Language : En, Es, Fr & De
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Cooking for Geeks

Cooking for Geeks
Real Science, Great Cooks, and Good Food

by Jeff Potter

  • Publisher : "O'Reilly Media, Inc."
  • Release : 2015-09-28
  • Pages : 488
  • ISBN : 149192814X
  • Language : En, Es, Fr & De
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Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

Modernist Cuisine

Modernist Cuisine
History and fundamentals

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 129
  • ISBN : 9780982761007
  • Language : En, Es, Fr & De
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Modernist Cuisine

Modernist Cuisine
Ingredients and preparations

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 129
  • ISBN : 9780982761007
  • Language : En, Es, Fr & De
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Modernist cuisine : the art and science of cooking. 4. Ingredients and preparations

Modernist cuisine : the art and science of cooking. 4. Ingredients and preparations
A Book

by Nathan Myhrvold

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Taste of Art

The Taste of Art
Cooking, Food, and Counterculture in Contemporary Practices

by Silvia Bottinelli,Margherita d’Ayala Valva

  • Publisher : University of Arkansas Press
  • Release : 2017-06
  • Pages : 366
  • ISBN : 1682260259
  • Language : En, Es, Fr & De
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The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

Modernist Cuisine

Modernist Cuisine
Techniques and equipment

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 129
  • ISBN : 9780982761007
  • Language : En, Es, Fr & De
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