Modernist Cuisine at Home
Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine: The Art and Science of Cooking, has produced this lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels. The authors have collected 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: 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 and perfectly smooth and that 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. 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.
Want to know what other useful information and techniques you’ll find in Modernist Cuisine at Home? Here’s a starter list:
- 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 and evenly by injecting brine
- How to use a whipping siphon for more than whipped cream
- How to decide whether those expensive copper pans are 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
- 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
- How to make quick, sumptuous caramelized vegetable soups and purees
- How to outfit your home oven in order to cook pizzas as crispy as you would get from a wood-fired brick oven
Cooks&Books&Recipes Featured Cook Donna:
If you love geeky science stuff, Modernist Cuisine at Home is the book for you. If you love looking at beautiful food photos, you want this book. If you buy this cookbook and want to cook every recipe in it, you’d better have the required cooking equipment, and that goes a bit beyond a stove and a wooden spoon. Sous vide cooking can be done without an expensive machine, but a pressure cooker or vacuum sealer are required for quite a few of the recipes. It’s wise to read through the instructions to make sure you have all the proper equipment and tools before you start.
This book gets bonus point for usability for having all the recipes included in a smaller spiral-bound book that folds flat and has splash-proof pages that can be wiped clean.