High demand for developing less complex recipes that require less expensive equipment brought the Modernist cuisine revolution to an even wider audience of home cooks in this book named Modernist Cuisine at Home. Although Modernist Cuisine has been kept in the title, this new book is not a condensed version of its predecessor. This book focuses on cooking equipment, techniques and recipes.
Part One of Modernist Cuisine at Home PDF details tools, ingredients, and cooking gear that are worth having. Equipment once available only to professional chefs or scientists is now being manufactured for the home kitchen. But, you will also learn how to get by without fancy appliances, such as how to cook fish sous vide in your kitchen sink and how to cook steak in a picnic cooler.
Part Two of Modernist Cuisine at Home by Nathan Myhrvold contains 406 recipes, all of which are new. In some cases, popular Modern Cuisine recipes are included such as Caramelized Carrot Soup, Mac and Cheese, and Striped Mushroom Omelete and developed simpler versions. In general, the food is less formal so you’ll find recipes for Crispy Skinless Chicken Wings and Grilled Cheese Sandwiches.
What’s the same as Modernist Cuisine is the focus on quality in both the information in the book and the way it is presented. You’ll find stunning cutaways of equipment, step-by-step photos for most recipes, and ingredients measured in grams (because every serious cook should have a scale). This book is destined to create a great experience for home chefs who want an introduction to Modernist Cuisine.
Genre: Culinary Arts and Techniques
Release: October 8, 2012.
Pages: 463 (in PDF)
Size: 441 MB
Authors: Nathan Myhrvold, Maxime Bilet
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