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Unlike any bread book ever published, the five-volume book, co-authored by Modernist Cuisine head chef Francisco Migoya, provides a comprehensive look at the history, techniques, ingredients, and equipment used to create yeast-leavened bread around the world.
Spanning 2,438 pages, Modernist Cuisine explores the history of cuisine and explains the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to ...
Modernist Cuisine. The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
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. [1]
Unlike any bread book ever published, the five-volume book, co-authored by Modernist Cuisine head chef Francisco Migoya, provides a comprehensive look at the history, techniques, ingredients, and equipment used to create yeast-leavened bread around the world.
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising ...
Modernist Cuisine: The Art and Science of Cooking. This award-winning, 2,438-page book broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
Modernist Cuisine. The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
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.
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that is accessible to both professional chefs and home cooks.