Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
Nathan Myhrvold Livres
Nathan Myhrvold, fondateur de The Cooking Lab, nourrit depuis toujours une passion pour la science, la cuisine et la photographie. Après avoir quitté Microsoft en 1999, il a fondé Intellectual Ventures pour poursuivre ses intérêts de longue date. Poussé par un manque perçu d'informations pratiques concernant la cuisson sous vide, il s'est fixé pour mission de créer la ressource définitive. Cela a conduit au développement d'une œuvre complète qui explore les principes scientifiques des processus culinaires, l'évolution historique de la cuisine, ainsi que les méthodologies, les équipements et les recettes caractéristiques de la cuisine moderniste. Son objectif était de diffuser la science derrière la cuisine et les merveilles de la cuisine moderniste, en partageant sa propre curiosité et son enthousiasme pour ce mouvement.
Modernist Cuisine: The Art and Science of Cooking
- 2400pages
- 84 heures de lecture
Renowned for sparking a culinary revolution, this influential work is now presented in an elegant stainless-steel slipcase featuring a die-cut logo. With its publication in five languages and more than 50,000 copies in circulation, it has established itself as a pivotal resource in modern cooking techniques and innovations.
La route du futur
- 360pages
- 13 heures de lecture
Le monde change. Henry Ford produisait des automobiles, Boeing construisait des avions. Bill Gates, lui, produit de l'intelligence et la met au service de l'humanité tout entière. Aujourd'hui cet enfant prodige, ce "Mozart de l'informatique", est l'homme le plus riche du monde. Si vous voulez apprendre de quelle façon, dans ce XXIème siècle si proche, nous dialoguerons avec les machines qui pensent... Si vous voulez comprendre comment des milliards d'hommes, demain, pourront travailler, bavarder, rire ou s'émouvoir ensemble, à des kilomètres de distance, grâce aux nouvelles autoroutes de l'information... Si vous voulez savoir comment votre vie de famille, vos loisirs, votre travail vont se transformer en profondeur...
Modernist Cuisine 2: Techniques and Equipment
The Art and Science of Cooking
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 6: Kitchen Manual
The Art and Science of Cooking
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 5: Plated-Dish Recipes
The Art and Science of Cooking
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 4: Ingredients and Preparations
The Art and Science of Cooking
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.
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Modernist Pizza: Kitchen Manual
- 1708pages
- 60 heures de lecture
Modernist Pizza is the definitive guide to one of the world's most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. 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.
This book, from the creators of the award-winning Modernist Bread, compiles over four years of research on bread-making fundamentals. It offers an easy-to-use 420-page guide for home bakers, featuring simplified processes, delicious recipes, time-saving tips, and innovative techniques to boost confidence in baking.
