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Modernist Cuisine : the Art and Science of Cooking. by Nathan Myhrvold with Chris Young and Maxime Bilet; photography by Ryan Matthew Smith and Nathan Myhrvold is a cooking available to read on EtoBox.

What is Modernist Cuisine : the Art and Science of Cooking. about?

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In <i>Modernist Cuisine: The Art and Science of Cooking,</i> Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.<br> How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a deli

Who reads Modernist Cuisine : the Art and Science of Cooking.?

Author

Nathan Myhrvold with Chris Young and Maxime Bilet; photography by Ryan Matthew Smith and Nathan Myhrvold

Publisher

The Cooking Lab

Published

2020

Language

EN

ISBN

9780982761007

Category

cooking

Subjects

Fiction, Reference, Astronomy

Rating

4.58 / 5 (1,214 ratings)

Updated

2026-03-14