Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet
A comprehensive guide to modernist cooking techniques and recipes.
Summary
Modernist Cuisine: The Art and Science of Cooking is a six-volume, 2,438-page cookbook written by Nathan Myhrvold, Chris Young, and Maxime Bilet. It covers the science and technology of cooking, including detailed explanations of the molecular transformations that occur during cooking. It also includes over 1,500 recipes, many of which are accompanied by detailed step-by-step photographs.
Interpretation
Modernist Cuisine is a comprehensive guide to modernist cooking techniques and recipes. It is an invaluable resource for anyone interested in learning more about the science and technology of cooking, as well as for experienced chefs looking to expand their repertoire.
Who is this book for?
Modernist Cuisine is for anyone interested in learning more about the science and technology of cooking, as well as for experienced chefs looking to expand their repertoire.
Keywords
Cookbook, Science, Technology, Cooking, Recipes