Modernist Cuisine: The Art and Science of Cooking

vyprodáno
Internetová cena:	9 520,00 Kč
Běžná cena:	11 900,00 Kč
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Kuchařka, která tu ještě nebyla, přináší do vaření revoluční změny.
Nejdůležitější kuchařská kniha prvního desetiletí 21. století.
Stejně jako francouzští impresionisté kdysi popřeli vše tradiční, tak i Modernist Cuisine překračuje hranice kulinářského umění. Na velkolepém díle se podílí Nathan Myhrvold, Chris Young a Maxime Bilet – vědec, vynálezce a geniální kuchař. V šesti svazcích a na 2348 stranách odkrývají vědou inspirované technologie přípravy pokrmů. Se svým dvacetičlenným týmem dokázali za pomoci různorodých technik (např. vodní lázně, homogenizace či odtředivek) a neobvyklých ingrediencí vytvořit překvapující nové chutě a struktury. Modernist Cuisine je nepostradatelným průvodcem a pomocníkem pro všechny milovníky vaření a dobrého jídla – od profesionálních kuchařů až k talentovaným laikům.

Cutting-edge techniques used by the world's best chefs

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

A revolution is underway in the art of cooking. 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. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.

How do you make an omelet light and ten­der on the out­side, but rich and creamy inside? Or French fries with a light and fluffy inte­rior and a del­i­cate, crisp crust that doesn’t go soggy? Imagine being able to encase a mus­sel in a gelled sphere of its own sweet and briny juice. Or to cre­ate a silky-smooth pis­ta­chio cream made from noth­ing more than the nuts them­selves. Modernist Cuisine offers step-by-step, illus­trated instruc­tions, as well as clear expla­na­tions of how these tech­niques work. Through thou­sands of orig­i­nal pho­tographs and dia­grams, the lav­ishly illus­trated books make the sci­ence and tech­nol­ogy of the culi­nary arts clear and engag­ing. Stunning new pho­to­graphic tech­niques take the reader inside the food to see cook­ing in action all the way from micro­scopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light.

Modernist Cuisine Trailer from Modernist Cuisine on Vimeo.

A sam­pling of what you’ll discover:

• Why plung­ing food in ice water doesn’t stop the cook­ing process
• When boil­ing cooks faster than steaming;
• Why rais­ing the grill doesn’t lower the heat
• How low-cost pots and pans can per­form bet­ter than expen­sive ones
• Why bak­ing is mostly a dry­ing process;
• Why deep-fried food tastes best and browns bet­ter when the oil is older
• How mod­ern cook­ing tech­niques can achieve ideal results with­out the per­fect tim­ing or good luck that tra­di­tional meth­ods demand

Many invalu­able fea­tures include:

• Insights into the sur­pris­ing sci­ence behind tra­di­tional food prepa­ra­tion meth­ods such as grilling, smok­ing, and stir-frying
• The most com­pre­hen­sive guide yet pub­lished on cook­ing sous vide, includ­ing the best options for water baths, pack­ag­ing mate­ri­als, and seal­ing equip­ment; cook­ing strate­gies; and trou­bleshoot­ing tips
• More than 250 pages on meat and seafood and 144 pages on fruits, veg­eta­bles, and grains, includ­ing dozens of para­met­ric recipes and step-by-step techniques
• Extensive chap­ters explain­ing how to achieve amaz­ing results by using mod­ern thick­en­ers, gels, emul­sions, and foams, includ­ing exam­ple recipes and many formulas
• Some 300 pages of new recipes for plated dishes suit­able for ser­vice at top-tier restau­rants, plus recipes adapted from mas­ter chefs includ­ing Grant Achatz, Ferran Adri?, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others

Volume 1: History and Fundamentals
Volume 2: Techniques and Equipment
Volume 3: Animals and Plants
Volume 4: Ingredients and Preparations
Volume 5: Plated-Dish Recipes
Volume 6: Kitchen Manual with example recipes and extensive reference tables, printed on washable paper

View the table of contents

View the index

Download About the Book [PDF]

Modernist Cuisine (4MB brochure)

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