What can you make for dinner?
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
About Nathan MyhrvoldSee more books from this Author
It is instructive to know that before Myhrvold became an expert on the science of cooking, he was the first chief technology officer at Microsoft. Aided by deft, culinary handyman Bilet, he has assembOct 15 2012 | Read Full Review of Modernist Cuisine at Home
This easy recipe for making a sweet caramelized carrot puree or soup takes less than half an hour and is really delicious.Oct 22 2012 | Read Full Review of Modernist Cuisine at Home
Author Nathan Myhrvold talked to Eater about what's in the new book, how it's different from Modernist Cuisine, and why there's no digital version of either book (your monitors are too small).Dec 28 2012 | Read Full Review of Modernist Cuisine at Home
If you thought Modernist Cuisine couldnât be translated for the home cook, think again.| Read Full Review of Modernist Cuisine at Home
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