Modernist Cuisine at Home
Kochen wie ein Profi, speisen wie ein König. Die Revolution der Kochkunst kommt zu Ihnen nach Hause Cook like a pro, eat like a king Master the art and science of cooking in your own kitchen Our groundbreaking and encyclopedic six-volume publication Modernist Cuisine, with its decoding of cooking techniques, sophisticated recipes, and stunning photography, was a revelation for serious and aspiring chefs alike. Following on that spectacular and ongoing success, this new publication brings the Modernist Cuisine brand and movement to an even wider audience, ensuring that even the enthusiastic amateur or beginner can profit from cutting-edge innovation. Destined to set a new standard for home cookbooks, Modernist Cuisine at Home is the ultimate companion for anyone and everyone who wants to master world-class culinary techniques in their own kitchens. In a lavishly illustrated guide, Nathan Myhrvold and Maxime Bilet, co-authors of the original volumes, revisit their themes for cooks of all skill levels, complete with all-new recipes, specially tailored to the most accessible ingredients and equipment. Drawing on the same commitment to perfection that produced Modernist Cuisine, this publication applies the methods of Nathan Myhrvold's Cooking Lab to classic home dishes, from hamburgers and wings to macaroni and cheese, as well as delicacies such as pistachio clam chowder and sous vide snails. The main 456-page volume includes all the essential information that any cook needs to stock and run a modern home kitchen; all recipes are reprinted in a handy, separate 230-page kitchen manual. More than 400 new recipes are included, most with helpful step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.