A REVOLUTION IS UNDERWAY IN THE ART OF COOKING
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. Nathan Myhrvold, Chris Young and Maxime Bilet are coauthors of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution. Now Myhrvold and Bilet have 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 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 230-page, waterproof Kitchen Manual that reproduces every recipe in a separate, portable companion. 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.
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