Modernist cuisine is a book destined to reinvent cooking.
The book reveals over six-volume culinary techniques, inspired by Science. The 20 participants have achieved astounding new flavours and textures with tools such as water baths, homogenizers and centrifuges, as well as ingredients such as hydrocolloids, emulsifiers and enzymes.
How do you make an omelette light and tender on the outside but rich and creamy inside? Or chips fluffy inside and crispy on the outside? Imagine being able to cook the perfect mussels, sweet and salty at the same time. Or prepare a butter solely made out of pistachios, fine and homogeneous. Modernist cuisine explains all these techniques and guides you step by step with the help of illustrations.
Science and food technology come alive in thousands of original photographs and diagrams. The new photographic techniques take the reader inside impressive food to see cooking in action all from the microscopic fibers of a piece of meat to the cross section of a Weber grill.
The book includes crucial aspects such as:
- The amazing scientific principles that hold traditional methods of food preparation, such as grilling, smoking and sautéing.
- A complete guide with the best options for a bain-marie, packaging materials, sealing equipment, cooking strategies and troubleshooting tips.
- More than 250 pages on meat, fish and seafood and 130 pages on fruits, vegetables and grains, including hundreds of parametric recipes and step-by-step techniques.
- Extensive chapters explaining how to get amazing results by using modern thickeners, gels, emulsions and foams, including sample recipes and many combinations.
- More than 300 pages of new recipes with presentations ready to be served in fine restaurants, plus recipes adapted from master chefs such as Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne and David Kinch, among others.