Modernist Cuisine:The Art and Science of Cooking by Nathan Myhrvold

Modernist Cuisine:The Art and Science of Cooking by Nathan Myhrvold

A revolution is underway in the art of cooking. 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 wd50 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.

Young, Chris: - Chris Young is an ex-social worker from Northamptonshire, UK. In 2008 he was diagnosed with borderline personality disorder. In 2011 Chris began his endeavour Walk A Mile In My Shoes. He walks around the edge of the UK - the edge of society being where many people with mental health problems feel they are - without spending any money and relying on the kindness of strangers. He invites other people to join him on these walks in order to discuss mental health and tackle stigma one step at a time. Chris has a wonderful way of looking at the world despite his BPD. He goes about life assuming that everyone, no matter who they are or what background they're from, is fantastic. That way, he can open up a healthy and productive conversation about mental health with everyone he meets.

SKU	Unavailable
ISBN 13	9781734386141
ISBN 10	1734386142
Title	Modernist Cuisine:The Art and Science of Cooking
Author	Nathan Myhrvold
Condition	Unavailable
Binding Type	Hardback
Publisher	The Cooking Lab
Year published	2021-09-21
Number of pages	2400
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.