Modernist Cuisine at Home

By Nathan Myhrvold; Maxime Bilet
(Cooking Lab, Hardcover, 9780982761014, 456pp.)

Publication Date: October 2012

List Price: $140.00*
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Description
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 ovenalong 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.



About the Author
NATHAN MYHRVOLD est le directeur general et l un des fondateurs d Intellectual Ventures, entreprise specialisee dans la conception et le developpement d inventions. Non seulement il stimule le potentiel creative des autres, mais il est lui-meme inventeur, avec plus de 250 brevets deposes ou en cours d homologation, dont plusieurs dans le domaine de la technologie culinaire. Stagiaire pendant deux ans dans le grand restaurant francais de Seattle, le Rover s, Nathan Myhrvold a parfait sa formation culinaire aupres d Anne Willan, chef renomme, a la tete de l Ecole de cuisine La Varenne. Il a egalement ete directeur gastronomique pour Zagat Survey. Nathan Myhrvold a fait des etudes de mathematiques, geophysique et physique spatiale a UCLA, et il a recu un doctorat en economie mathematique et en physique theorique a l Universite de Princeton.

MAXIME BILET, diplome du Skidmore College en ecriture creative, litterature et arts visuels, a poursuivi ses etudes a l Institute of Culinary Education a New York, dont il est sorti avec les felicitations. Apres un stage au Jack s Luxury Oyster Bar, il a rapidement ete engage par Jack Lamb comme chef. Ayant demenage a Londres, il a suivi une formation a The Fat Duck, au sein de l equipe de Heston Blumenthal chargee du developpement. Ayant integre le Cooking Lab comme responsable de la recherche et du developpement, Maxime Bilet a mene l equipe culinaire quotidiennement, afi n de creer et documenter les nouvelles techniques et recettes ainsi que de concevoir l esthetique originale de la photographie.
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