TRENDLAND

BOOK & MAG

The Modernists Cuisine : The Art and Science of Cooking

By / 12 Dec 2011 @ 1:44 pm

The six-volume 2,400-page set 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.

“This book will change the way we under­stand the kitchen.” — Ferran Adrià

“The most impor­tant book in the culi­nary arts since Escoffier.” — Tim Zagat


Available for Purchase Here


TAGS: , , , ,

WHAT DO YOU GUYS THINK?

The cookbooks of all cookbooks. The Modernist Cuisine book set will blow your mind on so many levels. “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.”

COMMENTS
EVENTS
icon

- who posted 1623 articles on Trendland.

Bulgarian born, Los Angeles raised – Ani is the Mini Boss of TrendLand. Having worked as fashion designer, stylist, art director and producer, she fuses all her budding experience into TrendLand’s creative platform and tries to stay on top of Frenchies grammar as much as possible. Contact the author

RELATED POSTS

The Modernists Cuisine : The Art and Science of Cooking
PREV
1 / 10
NEXT
Array