Campen, Wildnis Ausrüstungen
Computer und Zubehör
Software
Spielekonsole
Spielzeug
Partyartikel
Drogerie
Parfüm und Kosmetik
Elektronik
Komponenten
Gadgets und Geschenkideen
Hobby
Basteln
Modellbau
Kleidung
Schuhe
Taschen und Koffer
Kochen und Tischservice
Küchengeräte
Gastronomie
Musik und Film
Musikinstrumente
Parfüm und Kosmetik
Persönliche Pflege
Parfüm und Kosmetik
Reisen und Urlaub
Schuhe
Kleidung
Taschen und Koffer
Spiele
Spielzeug
Partyartikel
Ton und Bild
Foto und Video
Wein und Starke getränke
Wohnen, Wohnaccessoires
Weihnachten
Möbel
Beleuchtung
Hersteller: | Nathanmyhrvold |
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Artikelnummer: | 978-0-9827610-2-1 |
EAN/GTIN: | 9780982761021 |
Hardcover, full-spread photography is nearly 60% larger than Modernist Cuisine and Modernist Cuisine at Home. 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 technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab 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. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.