Modernist Cuisine’s First iPad App May Be Better Than The BookModernist Cuisine , spanning six encyclopedic volumes of science-driven cooking techniques backed by unbelievable food photography, has proven to be the greatest, most gorgeous culinary work of our time. Then its little brother, Modernist Cuisine At Home , distilled a lot of the lessons into a single volume aimed at home cooks. So MacInnis flew out, and spent several hours with Myhrvold making his case. Myhrvold gave his consent, but the project to follow would be massive: It would take a team of 10 to 15 people the next nine months to build the app. What Inkling has built is like Modernist Cuisine for the power user. Three panes drive the experience.
Modernist Cuisine at Home – eBook Edition
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Synopsis book The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels. Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies.
The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lack sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales and for its lush photography, particularly its tricky cross-sectional images of ovens, BBQs or woks and the food being prepared inside , apparently caught in the act of cooking, though this isn't physically possible; each individual part of the apparatus was hand-cut in a nearby metal shop, and the food—already cut in half— was added with hasty, high-speed photography and combined into a finished image in post production.
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