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Modernist Cuisine: The Art and Science of Cooking, 6 Volumes, by Nathan Myhrvold Chris Young
Téléchargement Gratuit Modernist Cuisine: The Art and Science of Cooking, 6 Volumes, by Nathan Myhrvold Chris Young
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Détails sur le produit
Relié: 2478 pages
Editeur : The Cooking Lab; Édition : Slp Spi Ha (22 novembre 2017)
Langue : Anglais
ISBN-10: 0982761007
ISBN-13: 978-0982761007
Dimensions du produit:
38,1 x 36,8 x 44,4 cm
Moyenne des commentaires client :
5.0 étoiles sur 5
3 commentaires client
Classement des meilleures ventes d'Amazon:
224.706 en Livres (Voir les 100 premiers en Livres)
EXCELLENT BOUQUIN POUR QUI VEUX DEMARRER LA CUISINE SUR DE TRES BONNES BASES.TRES COMPLET, S'ADRESSE A DE LA CUISINE HAUT DE GAMME.CE LIVRE PEUS ETRE UN PEU DESTABILISANT POUR DES DEBUTANTS.
Thiese books are all one needs to set ones base for cooking, extreemly detailed and gorgeous photography. I have been looking for this all my life.Ofcourse a lot if it is cooked sous-vide, no I did not run out to get one! You just have to be a but imaginative!
Very good! Quick and efficient!Thank you so much!The book is amazing, and arrived perfect!The staff is very attentive and will answer all your questions!
I finally made the plunge and got the set of books I've been lusting after for years, Modernist Cuisine. It was on sale on Amazon Prime Day and just arrived today. If you ever wondered why it's so expensive, let me tell you . . . My UPS man had to use a dolly to get the box into my house because it's so heavy. The books are a very large 11x14 inches and each an inch+ thick. They come in a beautiful acrylic holder. The pages of the books are thick and glossy and filled with pictures, charts and diagrams. I am giddy to jump into reading/studying them. Yes, this will be my birthday and Christmas presents for the year, but no buyers remorse here. Now I just have to find a proper place to display them. 😊
If you are just looking for interesting recipes, this is NOT your book. And it's not a book: it's a set that's better considered as an encyclopedia of how and why cooking processes work, with practical (sort of, if you've got all the equipment mentioned here) illustrations of any cooking practice you can imagine, and then some. For anyone into food and cooking, this is a truly fascinating read. It may pinch your wallet, and even your fingers when you pick it up, but I doubt you will ever regret having it.
Fist of all - don't confuse this with a cookbook. It is not a collection of recipes. The title is pretty accurate - this is about the art (tons of stunning photographs), and science of cooking. It is the mother of all reference books on foods, food safety and the process of preparation and cooking. The UPS guy just about had a hernia delivering the 60 Lb box containing 5 huge volumes...This is a book for scientists/engineers that are interested in understanding the process of food and cooking and how to get better, more consistent results. There is a heavy focus on equipment, and it is mostly top-of-the-line, large, expensive commercial equipment that may not be practical for many people. Most people are not going to go out and by a liquid nitrogen dewar, $10,000 CVap oven, $5,000 homogenizer or Pacojet grinder, or a $30,000 centrifuge (all on the must-have tool list), let alone a freeze or spray-dryer, rotary evaporator or vacuum concentrator.Regardless, understanding how these are used in commercial food preparation, along with the history and reference information included is helpful to any science-minded home chef. And there is plenty of useful information on using ordinary equipment like a pressure cooker for making stock for example. It makes you re-think everything you do, and why you are doing it the "traditional" way, rather than a faster, more efficient, consistent modern method.
I've waited for so long to get this book and went back and forth whether or not to get it due to the hefty price tag. This year my husband got me this for my birthday. I could not believe my eyes when I opened the box.Prior to this I have flipped through the books and tried to read one book in 4 days. The science behind all method of cooking is explained in details with accompanying graphics. The collection is complete and so thorough. It is amazing.The only complain that we (or my husband to be precise) had was the delay in getting the book to us. He had Prime to ensure 2 days delivery at most, but the book only got to us in 6 days, so it ruined his surprise by a day.
If you are even considering purchasing this $500 book, you should get it. Whether you are a professional chef or just a home cook experimenting with modernist cuisine, these guys literally wrote the book(s) on the subject. Incredible photography, and a lot of techniques that require only a reasonable modernist setup (sous vive, chamber vac, etc.) you don't need an autoclave, centrifuge or PacoJet for most of the techniques and recipes.
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July 22, 2010
Tari Farida
