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Modernist Cuisine at Home Hardcover – 1 January 2012

4.7 out of 5 stars 497 ratings

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Product details

  • Hardcover : 456 pages
  • ISBN-13 : 978-0982761014
  • ISBN-10 : 0982761015
  • Dimensions : 41.91 x 29.21 x 7.37 cm
  • Publisher : Phaidon Press LtdEd1; 1st edition (1 January 2012)
  • Language: : English
  • Customer Reviews:
    4.7 out of 5 stars 497 ratings

Product description

Review

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

...Nathan Myhrvold and his team, responsible last year for the food-publishing triumph of the decade, the six-volume Modernist Cuisine, have now scaled down and domesticated many of the advanced techniques... Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail. --Jeffrey Steingarten, Vogue -->

About the Author

Dr. Nathan Myhrvold is 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.

Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle s top French restaurant, Rover s, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world s top restaurants, Myhrvold has become personally acquainted with many of the leading Modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold is himself an accomplished practitioner of Modernist cuisine. He has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in the New York Times Magazine, Wired, and PBS s Gourmet s Diary of a Foodie television series.

Myhrvold s formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.

Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack s Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal s development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L Ile. In 2011, Bilet was named to Forbes Magazine s 30 Under 30 list in the category of Food and Wine.

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Miguel
5.0 out of 5 stars Amazing book
Reviewed in the United Kingdom on 29 June 2020
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Mcox
5.0 out of 5 stars This is probably the best cook book I've bought
Reviewed in the United Kingdom on 3 May 2015
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6 people found this helpful
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C. Raymond
5.0 out of 5 stars When you can't cost justify the full Modernist Cuisine or ...
Reviewed in the United Kingdom on 6 July 2016
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3 people found this helpful
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Yogi
4.0 out of 5 stars A nice show kitchen item but buy the app if you just want to cook.
Reviewed in the United Kingdom on 22 July 2015
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3 people found this helpful
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Diogo Conceição
5.0 out of 5 stars Amazing cooking book, very detailed and with beautiful mind-blowing photos.
Reviewed in the United Kingdom on 3 January 2014
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