F 0291
	Myhrvold, Nathan / Young, Chris / Bilet, Maxime [ Nathan Myhrvold / Chris Young / Maxime Bilet ]
		Price: 399,00
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Modernist Cuisine - The Art and Science of Cooking ( ISBN: 0982761007 )
In "Modernist Cuisine: The Art and Science of Cooking", Nathan Myhrvold, Chris Young, and Maxime Bilet — scientists, inven­tors, and accom­plished cooks in their own right — have cre­ated a six-volume 2400 page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors — and their 20 person team at The Cooking Lab — have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes. It is a work des­tined to rein­vent cooking.
How do you make an omelet light and ten­der on the out­side, but rich and creamy inside? Or French fries with a light and fluffy inte­rior and a del­i­cate, crisp crust that doesn't go soggy? Imagine being able to encase a mus­sel in a gelled sphere of its own sweet and briny juice. Or to cre­ate a silky-smooth pis­ta­chio cream made from noth­ing more than the nuts them­selves. "Modernist Cuisine" offers step-by-step, illus­trated instruc­tions, as well as clear expla­na­tions of how these tech­niques work. Through thou­sands of orig­i­nal pho­tographs and dia­grams, the lav­ishly illus­trated books make the sci­ence and tech­nol­ogy of the culi­nary arts clear and engag­ing. Stunning new pho­to­graphic tech­niques take the reader inside the food to see cook­ing in action all the way from micro­scopic meat fibers to an entire Weber grill in cross-section. You will view cooking — and eating — in a whole new light. A sam­pling of what you'll discover:
- Why plung­ing food in ice water doesn’t stop the cook­ing process;
- When boil­ing cooks faster than steaming;
- Why rais­ing the grill doesn’t lower the heat;
- How low-cost pots and pans can per­form bet­ter than expen­sive ones;
- Why bak­ing is mostly a dry­ing process;
- Why deep-fried food tastes best and browns bet­ter when the oil is older;
- How mod­ern cook­ing tech­niques can achieve ideal results with­out the per­fect tim­ing or good luck that tra­di­tional meth­ods demand.
Many invalu­able fea­tures include:
- Insights into the sur­pris­ing sci­ence behind tra­di­tional food prepa­ra­tion meth­ods such as grilling, smok­ing, and stir-frying;
- The most com­pre­hen­sive guide yet pub­lished on cook­ing sous vide, includ­ing the best options for water baths, pack­ag­ing mate­ri­als, and seal­ing equip­ment; cook­ing strate­gies; and trou­bleshoot­ing tips;
- More than 250 pages on meat and seafood and 144 pages on fruits, veg­eta­bles, and grains, includ­ing dozens of para­met­ric recipes and step-by-step techniques;
- Extensive chap­ters explain­ing how to achieve amaz­ing results by using mod­ern thick­en­ers, gels, emul­sions, and foams, includ­ing exam­ple recipes and many formulas;
- Some 300 pages of new recipes for plated dishes suit­able for ser­vice at top-tier restau­rants, plus recipes adapted from mas­ter chefs includ­ing Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others.
From the profes­sional chef to the home cook, Modernist Cuisine is an indis­pens­able guide for any­one who is pas­sion­ate about the art and sci­ence of cooking.
2011, durchg. Farbf., 2438 S. (engl.)