Modernist Cuisine
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lack (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, BBQs or woks (and the food being prepared inside), apparently caught in the act of cooking, though this isn't physically possible; each individual part of the apparatus was hand-cut in a nearby metal shop, and the food—already cut in half— was added with hasty, high-speed photography and combined into a finish
primaryTopic
Modernist Cuisine
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lack (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, BBQs or woks (and the food being prepared inside), apparently caught in the act of cooking, though this isn't physically possible; each individual part of the apparatus was hand-cut in a nearby metal shop, and the food—already cut in half— was added with hasty, high-speed photography and combined into a finish
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Modernist Cuisine : Art et sci ...... 'autres langues est envisagée.
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Modernist Cuisine: The Art and ...... imi dieci anni del XXI secolo.
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Modernist Cuisine: The Art and ...... Modernist Pizza (forthcoming).
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author
ISBN
978-0-9827610-0-7
LCC
TX651 .M94 2011
media type
number of pages
OCLC
publication date
2011-03-14
Link from a Wikipage to an external page
Wikipage page ID
31,637,084
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Wikipage revision ID
991,946,210
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author
Nathan Myhrvold with Chris Young and Maxime Bilet
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caption
The six volumes of Modernist Cuisine
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congress
TX651 .M94 2011
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country
United States
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cover artist
Ryan Matthew Smith
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language
English
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media type
Print
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name
Modernist Cuisine: The Art and Science of Cooking
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oclc
711,381,030
pages
pub date
2011-03-14
publisher
The Cooking Lab
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publisher
The Cooking Lab
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comment
Modernist Cuisine : Art et sci ...... entra au Hall of Fame. Il a é
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Modernist Cuisine: The Art and ...... icette 6.
* Manuale di cucina
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Modernist Cuisine: The Art and ...... phy and combined into a finish
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label
Modernist Cuisine
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Modernist Cuisine
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Modernist Cuisine
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wasDerivedFrom
isPrimaryTopicOf
name
Modernist Cuisine: The Art and Science of Cooking
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