Modernist Cuisine At Home

by Nathan Myhrvold, Maxime Bilet

The Cooking Lab | October 8, 2012 | Hardcover

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The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Format: Hardcover

Dimensions: 456 pages, 13.7 × 11.1 × 2.6 in

Published: October 8, 2012

Publisher: The Cooking Lab

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0982761015

ISBN - 13: 9780982761014

Found in: Reference

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Modernist Cuisine At Home

Modernist Cuisine At Home

by Nathan Myhrvold, Maxime Bilet

Format: Hardcover

Dimensions: 456 pages, 13.7 × 11.1 × 2.6 in

Published: October 8, 2012

Publisher: The Cooking Lab

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0982761015

ISBN - 13: 9780982761014

Table of Contents

PART ONE : STOCKING THEMODERNIST KITCHENChapter 1: Countertop ToolsInvaluable Modern ToolsDigital ScalesDigital ThermometersSilicone Mats and MoldsMicroplanesBlendersMixers and FrothersIce-Cream MakersBlowtorchesJaccardsInjectorsSieves and StrainersWhipping SiphonsJuicersDehydratorsChapter 2: Conventional Cooking GearStovesPots and PansPressure CookersConventional OvensCombi OvensMicrowave OvensGrillsChapter 3: Sous Vide Cooking GearFour Simple StepsGetting the Air OutCooking Sous VideChapter 4: Modern IngredientsUncommon IngredientsNot Your Parents' SupermarketWalk on the Wild SideUnusual Fruits and VegetablesForaged FoodsPART TWO: RECIPESChapter 5: Composing and PlatingTexturesFlavor CombinationsPlate-Up TechniquesMenusTimingChapter 6: BasicsStocksPressure-Cooked White Chicken StockBrown Beef StockSous Vide Fish StockSous Vide Vegetable StockCorn StockMushroom JusRedeye GravyBrown Chicken JusRed Wine SauceHome Jus GrasSaucesPan GravyFluid GelCommon Problems When Thickening and GellingPressure-Cooked GravyPistachio PestoPesto VariationsMughal Curry SauceCurry Sauce VariationsSous Vide HollandaiseBasic MayonnaiseMayonnaise VariationsNot-So-Secret Special SauceKetchupSalsa VerdeMarinaraMarinara VariationsStrawberry MarinaraThai Sweet, Sour, and Savory GlazeOils and FatsSous Vide Lemon Herb OilHouse VinaigretteSpiced Chili OilMontpelier ButterStovetop Carotene ButterPressure-Cooked Shellfish ButterPressure-Rendered Chicken FatCondimentsGrilled ApplesaucePressure-Cooked Pickled
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From the Publisher

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

About the Author

Dr. Nathan Myhrvoldis chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending—including several related to food technology. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science.

Editorial Reviews

Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.
-Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not “What should we make for dinner?” but rather, “What can we make for dinner?”
-Thomas Keller