Modernist Cuisine at Home
A note from the shopkeepers:
This is a BIG, beautiful book (it would make a pancake out of you if you tried to read it lying down in bed). Your foodie friend would LOVE it as a gift for their collection.
by Nathan Myhrvold
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 award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and 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 like oven-roasted chicken, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup.
Hardcover | 456 pages | 16.5 x 11.5 x 2.9 inches | The Cooking Lab | 2012