Modernist Cuisine at Home By Nathan Myhrvold, Maxime Bilet
English | 2012 | 456 Pages | ISBN: 0982761015 | scanned PDF | 452 MB
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic sixvolume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with allnew recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456page 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 spiralbound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tearresistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations piered 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 stepbystep photos that make it easy to bring dining of the highest quality to your own dinner table.
Among the amazing techniques youll find are:
how to cook fish and steak perfectly every time, whether youre in the kitchen, the backyard, or tailgating in a parking lot
how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor
the secret to making quick, sumptuous caramelized vegetable soups and purees
how to outfit your home oven to make pizzas as crispy as you would get from a woodfired brick oven
along with recipes for:
perfect eggs and breathtaking omelets that remove the guesswork for stressfree breakfasts, even for a crowd
gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate
a flawless cheeseburger and an ultrafrothy milk shake
chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them
macaroni and cheese, including stovetop, baked, and fatfree versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.
Cooking like a Modernist chef at home requires the right set of tools, but theyre less expensive and easier to find than you might think. Youll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.
The first 100 pages of the book are a trove of useful information, such as:
how to test the accuracy of a thermometer, and why its time to switch to digital
how to use (and not to use) a blowtorch to sear food fast and beautifully
how to marinate meats more quickly evenly by injecting the brine
the myriad uses for a whipping siphon beyond whipped cream
why those expensive copper pans may not be worth the price
how to deepfry without a deep fryer
how to stop worrying and get the most out of your pressure cooker
how to cook sous vide at home with improvised equipment, a specialpurpose water bath, or a home combi oven.
Modernist Cuisine at Home is an indispensable guide for any who is passionate about food and cooking.