Modernist Cuisine: The Art and Science of Cooking (Boxed Set)

Modernist Cuisine: The Art and Science of Cooking (Boxed Set)
Chris Young, Nathan Myhrvold, Maxime Bilet
RRP:
NZ$ 900.00
Our Price:
NZ$ 720.00
Hardback
Not defined - 2400pg
21 Sep 2021 US
International import eta 7-19 days
9781734386141
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.

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