Nathan Myhrvold Maxime Bilet Modernist Cuisine At Home The Cooking Lab 2012

Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this award-winning, vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide-braised short ribs. You'll also learn about the science behind your favorite dishes like oven-roasted chicken, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup.

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