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{ "item_title" : "Modernist Cuisine at Home", "item_author" : [" Nathan Myhrvold", "Maxime Bilet "], "item_description" : "The culinary revolution that has transformedrestaurant menus around the world is also making its way into home kitchens.The Cooking Lab, publisher of the encyclopedic six-volume set ModernistCuisine, which immediately became the definitive reference for thisrevolution, has now produced a lavishly illustrated guide for home cooks,complete with all-new recipes tailored for cooking enthusiasts of all skilllevels.Modernist Cuisine at Home, byNathan Myhrvold with Maxime Bilet, is destined to set a new standard for homecookbooks. The authors have collected in this 456-page volume all the essentialinformation that any cook needs to stock a modern kitchen, to master Modernisttechniques, and to make hundreds of stunning recipes. The book includes aspiral-bound Kitchen Manual that reprints all of the recipes and referencetables on waterproof, tear-resistant paper. Drawing on the same commitment toperfection that produced Modernist Cuisine, ModernistCuisine at Home applies innovations pioneered by The Cooking Lab torefine classic home dishes, from hamburgers and wings to macaroni and cheese.More than 400 new recipes are included, most with step-by-step photos that makeit easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are:how to cook fish and steak perfectlyevery time, whether you're in the kitchen, the backyard, or tailgating in aparking lot;how to use a pressure cooker to make stocks in afraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelizedvegetable soups and purees;how to outfit your home oven to make pizzas ascrispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omeletsthat remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that arewonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milkshake;chicken wings made better with Modernisttechniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked,and fat-free versions, that can be made with any cheese blend you like, fromgouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires theright set of tools, but they're less expensive and easier to find than youmight think. You'll also learn how to get the best out of the kitchenappliances you already own. Learn how to use your microwave oven to steam fishand vegetables to perfection, make exceptional beef jerky, and fry delicateherbs.The first 100 pages of the book are a trove ofuseful information, such as:how to test the accuracy of athermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to searfood fast and beautifully;how to marinate meats more quickly evenly byinjecting the brine;the myriad uses for a whipping siphon beyondwhipped cream;why those expensive copper pans may not be worththe price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of yourpressure cooker;how to cook sous vide at home with improvisedequipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is anindispensable guide for anyone who is passionate about food and cooking.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/98/276/101/0982761015_b.jpg", "price_data" : { "retail_price" : "140.00", "online_price" : "140.00", "our_price" : "140.00", "club_price" : "140.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
Modernist Cuisine at Home|Nathan Myhrvold

Modernist Cuisine at Home

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Overview

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 encyclopedic six-volume set Modernist
Cuisine
, which immediately became the definitive reference for this
revolution, has now produced a lavishly illustrated guide for home cooks,
complete with all-new recipes tailored for cooking enthusiasts of all skill
levels.

Modernist Cuisine at Home, by
Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home
cookbooks. The authors have collected in this 456-page volume all the essential
information that any cook needs to stock a modern kitchen, to master Modernist
techniques, and to make hundreds of stunning recipes. The book includes a
spiral-bound Kitchen Manual that reprints all of the recipes and reference
tables on waterproof, tear-resistant paper. Drawing on the same commitment to
perfection that produced Modernist Cuisine, Modernist
Cuisine at Home
applies innovations pioneered by The Cooking Lab to
refine classic home dishes, from hamburgers and wings to macaroni and cheese.
More than 400 new recipes are included, most with step-by-step photos that make
it easy to bring dining of the highest quality to your own dinner table.


Among the amazing techniques you'll find are:
  • how to cook fish and steak perfectly
    every time, whether you're in the kitchen, the backyard, or tailgating in a
    parking lot;
  • how to use a pressure cooker to make stocks in a
    fraction of the usual time while capturing more of the flavor;
  • the secret to making quick, sumptuous caramelized
    vegetable soups and purees;
  • how to outfit your home oven to make pizzas as
    crispy as you would get from a wood-fired brick oven

along with recipes for:
  • perfect eggs and breathtaking omelets
    that remove the guesswork for stress-free breakfasts, even for a crowd;
  • gravies and a hollandaise sauce that are
    wonderfully rich, perfectly smooth, and never separate;
  • a flawless cheeseburger and an ultrafrothy milk
    shake;
  • chicken wings made better with Modernist
    techniques, plus seven great sauces and coatings for them;
  • macaroni and cheese, including stove-top, baked,
    and fat-free versions, that can be made with any cheese blend you like, from
    gouda and cheddar to jack and Stilton.

Cooking like a Modernist chef at home requires the
right set of tools, but they're less expensive and easier to find than you
might think. You'll also learn how to get the best out of the kitchen
appliances you already own. Learn how to use your microwave oven to steam fish
and vegetables to perfection, make exceptional beef jerky, and fry delicate
herbs.

The first 100 pages of the book are a trove of
useful information, such as:
  • how to test the accuracy of a
    thermometer, and why it's time to switch to digital;
  • how to use (and not to use) a blowtorch to sear
    food fast and beautifully;
  • how to marinate meats more quickly evenly by
    injecting the brine;
  • the myriad uses for a whipping siphon beyond
    whipped cream;
  • why those expensive copper pans may not be worth
    the price;
  • how to deep-fry without a deep fryer;
  • how to stop worrying and get the most out of your
    pressure cooker;
  • how to cook sous vide at home with improvised
    equipment, a special-purpose water bath, or a home combi oven.

Modernist Cuisine at Home is an
indispensable guide for anyone who is passionate about food and cooking.

Details

  • ISBN-13: 9780982761014
  • ISBN-10: 0982761015
  • Publisher: Cooking Lab
  • Publish Date: October 2012
  • Dimensions: 16.4 x 11.4 x 3 inches
  • Shipping Weight: 10.8 pounds
  • Page Count: 456

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