If you want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen, this is the book for you. The focus of the Modernist Cuisine at Home book is on techniques and the use of equipment which are new or recently resurfaced. Favorite equipment includes pressure cooker, water bath / CVAP oven and vacuum sealer. The book features sous vide in a way that the home cook can learn and excel at, while also creating dishes that will blow the guests away.
Modernist Cuisine at Home cookbook, written by Dr. Nathan Myhrvold and Maxime Bilet, applies innovations pioneered by The Cooking Lab to refine classic home dishes. Dr. Nathan Myhrvold is the chief executive officer and founder of Intellectual Ventures, which houses The Cooking Lab. In addition to a couple of graduate degrees and a PhD, Dr. Myhrvold completed his culinary training with renowned chef Anne Willan at the Ecole de la Varenne. Maxime Bilet was the Head Chef at The Cooking Lab.
Although the title says "at Home", this book is not meant as an entry level cook book for someone who needs to learn basic survival cooking. However, Modernist Cuisine at Home is geared towards home cooks who want to know the whys, not just the hows of cooking, and enjoy trying new techniques. It's a must for adventuresome home cooks who want to learn how to make the most out of available tools and characteristics of various foods, and raise the flavor and presentation of food to a new level.
Besides the large quantity of clear, concise information, the incredible photography of the equipment and ingredients gives the book a "coffee table" type quality. The book also includes a separate spiral-bound Kitchen Manual that contains all of the recipes and reference tables on water-resistant, tear-resistant paper. This clever idea allows you to keep the gorgeous main-book away from the messiness of the kitchen.
This book is Available Now on Amazon