Кулінарна революція, яка змінила меню ресторанів по всьому світу, також проникає на домашні кухні.

The Cooking Lab, видавець енциклопедичного збірника Modernist Cuisine, який одразу став визначальним орієнтиром цієї революції, тепер випустив щедро ілюстрований посібник для домашніх кухарів, доповнений абсолютно новими рецептами, розробленими для кулінарних ентузіастів будь-якого рівня майстерності.

Modernist Cuisine at Home Натана Мірвольда разом із Максимом Біле покликана встановити новий стандарт для домашніх кулінарних книг. Автори зібрали в цьому 456-сторінковому томі всю необхідну інформацію, необхідну будь-якому кухарю для оснащення сучасної кухні, опанування модерністських технік та приготування сотень приголомшливих рецептів.

Книга містить Кухонний посібник у спіральній палітурці, який передруковує всі рецепти та довідкові таблиці на папері, що миється та стійкий до розривів. Спираючись на ту саму відданість досконалості, яка створила Modernist Cuisine, Modernist Cuisine at Home застосовує інновації, започатковані The Cooking Lab, для вдосконалення класичних домашніх страв, від гамбургерів та крилець до макаронів з сиром.

У ньому включено понад 400 нових рецептів, більшість із яких супроводжуються покроковими фотографіями, що дозволяє легко приготувати страви найвищої якості за вашим власним обіднім столом. Серед дивовижних технік, які ви знайдете: як ідеально готувати рибу та стейки щоразу, незалежно від того, чи ви на кухні, на задньому дворі чи на парковці; як використовувати скороварку, щоб приготувати бульйони за частку звичайного часу, зберігаючи при цьому більше смаку; секрет приготування швидких, розкішних карамелізованих овочевих супів та пюре; як обладнати домашню духовку, щоб піца була такою ж хрусткою, як у дров'яній цегляній печі; а також рецепти: ідеальних яєць та захопливих омлетів, які позбавлять вас здогадок для безстресових сніданків, навіть для великої компанії; підлив та голландського соусу, які є надзвичайно насиченими, ідеально гладкими та ніколи не розходяться; бездоганного чізбургера та ультрапінистого молочного коктейлю; курячих крилець, покращених за допомогою модерністських технологій, а також сім чудових соусів та покриттів для них; Макарони з сиром, включаючи варіанти для плити, запечені та знежирені, які можна приготувати з будь-якою сумішшю сирів, від гауди та чедеру до джек та стілтона.

Готувати як модерністський шеф-кухар вдома вимагає правильного набору інструментів, але вони дешевші та їх легше знайти, ніж ви думаєте. Ви також дізнаєтеся, як максимально ефективно використовувати кухонні прилади, які у вас вже є. Дізнайтеся, як використовувати мікрохвильову піч для ідеального приготування на пару риби та овочів, приготувати виняткову в'ялену яловичину та смажити ніжні трави.

Перші 100 сторінок книги – це скарбниця корисної інформації, такої як: як перевірити точність термометра та чому час перейти на цифровий; як використовувати (і не використовувати) паяльну лампу для швидкого та гарного обсмажування їжі; як швидше та рівномірніше маринувати м'ясо, впорскуючи розсіл; безліч способів використання сифона для збивання, окрім збитих вершків; чому ці дорогі мідні сковорідки можуть не варті своєї ціни; як смажити у фритюрі без фритюрниці; як перестати хвилюватися та отримати максимум від своєї скороварки; як готувати їжу су-від вдома за допомогою підручного обладнання, спеціальної водяної бані або домашньої пароконвектомати.

Modernist Cuisine at Home – це незамінний посібник для всіх, хто захоплюється їжею та кулінарією.

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. 

The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home. 

With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team — all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Volume 1

History and Fundamentals

Volume 1 of Modernist Cuisine is dedicated to the history of cooking as well as fundamental scientific principles that govern the way we grow, cook, store, and eat food. This volume also explores the physics of water and food, heat and energy, food safety, and microbiology.

Volume 2

Techniques and Equipment

Learn about the techniques and equipment of Modernist cuisine in Volume 2. From traditional techniques, such as barbecuing and stir-frying, to the science-inspired tools of the Modernist kitchen, this volume includes an in-depth discussion of sous vide machines, centrifuges, dehydrators, and cryogenic freezers.

Volume 3

Get to know the science

Animals and Plantsbehind cooking all of your favorite plants and animals. Volume 3 explores the structure of meat, the science of the Maillard reaction, the nuances of pressure cooking, and the hidden complexity of cooking vegetables.

Volume 4

Ingredient and Preparations

Volume 4 takes you through both traditional and Modernist ingredients and preparations. It explores key principles like thickening, gels, emulsions, and foams as well as the science of two of our favorite beverages: wine and coffee.

Volume 5

Plated-Dish Recipes

From the sublime to the otherworldly, Volume 5 is completely dedicated to the plated-dish recipes we created for this book.

Volume 6

Kitchen Manual

The Kitchen Manual contains every reference table, technique step-by-step, and recipe found in Modernist Cuisine. Each page of this spiral-bound volume is waterproof and tear proof, making this manual a durable companion in the messiest of kitchens.