SousVide – Modernist Cuisine (5 Books)

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A revolution is underway in the art of cooking!

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 advances in cooking technology into their culinary art.

This series of books will teach you all you need to know in SousVide cooking!

Only 1 left in stock

Product Description

In ‘Modernist Cuisine: The Art and Science of Cooking’, Nathan Myhrvold, Chris Young, and Maxime Bilet – scientists, inventors, and accomplished cooks in their own right – have created a six-volume set of cookery books running to over 2,400 pages which reveal scientifically inspired techniques for preparing food, ranging from the otherworldly to the sublime. The authors, along with their twenty strong team at The Cooking Lab, have achieved astounding new flavours and textures by using tools such as water baths, homogenisers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

This is a work destined to reinvent cooking!

Learn how to make omelettes light and tender on the outside, but rich and creamy inside. French fries with a light and fluffy interior and a delicate, crisp crust that won’t go soggy and silky smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine provides step-by-step, illustrated instructions, along with clear explanations of how the techniques work. Using thousands of original photographs and diagrams, these lavishly illustrated books make the science and technology of the culinary art both clear and engaging.

Stunning new photographic techniques even take you right inside the food to see cooking in action all the way from microscopic meat fibres to an entire Weber grill in cross-section. You’ll never view cooking and eating in the same light again!

‘Modernist Cuisine: The Art and Science of Cooking’ is a beautiful set of highly practical books. As an added bonus the set also comes with a spiral-bound 350-page kitchen manual, printed on heavy duty, stain resistant paper, featuring easy to use, condensed versions of the recipes from the books.


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