Warenkorb
 

Modernist Cuisine, 5 Bände + spiralgebundenes wasserfestes "kitchen manual"

The Art and Science of Cooking. Winner of the Gourmand World Cookbook Awards

Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual.

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 wd~50 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.

Portrait

Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with more than 250 patents issued or pending-including several related to food technology. Until 1999, Myhrvold was the first chief technology officer at Microsoft, establishing Microsoft Research and overseeing many advanced technology projects. After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Myhrvold has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in The New York Times Magazine, Wired, and Gourmet's Diary of a Foodie television series on PBS. Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking. Chris Young opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal for five years to help develop its most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington. He let behind his doctoral work for a job as commis chef at one of Seattle's top-rated restaurants, and quickly earned a reputation for his ability to apply science and technology in the kitchen. At The Fat Duck, Young expanded the experimental kitchen from one to more than six full-time chefs. He also coordinated the work of several consultant scientists. Beyond developing new dishes for The Fat Duck's menu, Young managed recipe development for the critically acclaimed first and second seasons of BBC's Heston Blumenthal: In Search of Perfection. Young has also written extensively on the science of food and cooking for The Fat Duck Cookbook and has published scholarly research in the Journal of Agricultural Chemistry and Food Science. Maxime Bilet received a BA in creative writing, literature, and visual art from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired by Jack Lamb to be head chef there. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team at The Cooking Lab as head chef of researchand development, Bilet trained as sous chef to open the London branch of Auberge de L'Ile.

… weiterlesen
  • Artikelbild-0
In den Warenkorb

Beschreibung

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 2438
Erscheinungsdatum 01.09.2015
Sprache Englisch
ISBN 978-0-9827610-0-7
Verlag Phaidon
Maße (L/B/H) 45.5/39.8/37.5 cm
Gewicht 21130 g
Abbildungen Fotosgrafien
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
Fr. 645.00
Fr. 645.00
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
Versandfertig innert 1 - 2 Werktagen Versandkostenfrei
Versandfertig innert 1 - 2 Werktagen
Versandkostenfrei
In den Warenkorb
Vielen Dank für Ihr Feedback!
Entschuldigung, beim Absenden Ihres Feedbacks ist ein Fehler passiert. Bitte versuchen Sie es erneut.
Ihr Feedback zur Seite
Haben Sie alle relevanten Informationen erhalten?

Kundenbewertungen

Durchschnitt
2 Bewertungen
Übersicht
2
0
0
0
0

phantastische
von einer Kundin/einem Kunden aus Zürich am 11.12.2011

Ein Werk, welches bei jedem Kochfan in der Bibiliothek stehen muss. Unglaublich schöne Illustrationen, einfach, klarer Beschrieb, Ideen die in jeder Küche umsetzbar sind. Ein Werk für Profi und Laie.

das kochen neu erfunden
von Bianca Dobler aus Wien am 06.12.2011

aber man wird nicht enttäuscht das hier ist kein kochbuch es ist einen revolution nicth nur auf dem küchensektor auch auf hinsichtlich der fotografien, der beschreibungen und hintergrundinformationen auch ein geniales geschenk