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- Author: Nathan Myhrvold
- Publisher: Cooking Lab
- ISBN-10: 3836546485
- ISBN-13: 9783836546485
- Format: 29.5 x 41.7 x 8.6 cm, kieti viršeliai
- Language: English, Vokiečių
- SAVE -10% with code: EXTRA
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Description
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.19:19:54
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Nathan Myhrvold
- Publisher: Cooking Lab
- ISBN-10: 3836546485
- ISBN-13: 9783836546485
- Format: 29.5 x 41.7 x 8.6 cm, kieti viršeliai
- Language: English, Vokiečių English, Vokiečių
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
Reviews