Modernist Cuisine: The Art and Science of Cooking is a gateway to techniques practiced by some of the top chefs in the world. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore the research spanning the field of culinary science, with careful attention to practicality and application in the kitchen. This tome includes over 1,500 recipes, including 49 plated-dish recipes, which cover everything from making Ultrasonic Fries to encapsulating spheres of tomato water in basil oil. Through gorgeous illustration and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
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 Macaroni and Cheese, Crispy Chicken Wings, and Caramelized Carrot Soup. You’ll also learn about the science behind your favorite dishes, the secret to making a stunning roasted chicken, and why pressure cookers are perfect for making soup.
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