Nathan Myhrvold Modernist Cuisine The Art of Science and Cooking Vol 1
English | Pdf | 120 Pages | 2011 | 111Mb
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy?Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.
Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:
• Why plunging food in ice water doesn't stop the cooking process
• When boiling cooks faster than steaming
• Why raising the grill doesn't lower the heat
• How low-cost pots and pans can perform better than expensive ones
• Why baking is mostly a drying process
• Why deep-fried food tastes best and browns better when the oil is older
• How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand
Many invaluable features include:
• Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
• The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
• More than 256 pages on meat 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 achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
• More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.
Volume 1 begins with a historical survey that places the emergence of the Modernist cooking movement in its proper context, as just the latest in a series of transformational shifts in the culinary arts. The volume continues with a practical and authoritative walk through the basic biology of foodborne illnesses, how they spread, and how careful cooks can exploit the latest slow cooking techniques without putting themselves or their guests at risk. Next, a provocative chapter on food and health examines many of the most common beliefs about what we should and should not eat to stay healthy—and finds disappointingly few that have survived careful scrutiny by the scientific community.
The volume concludes with two chapters that every cook should read to understand the two most fundamental ingredients of all cooking: heat and water. In the kitchen, we use these every day, in every dish. Yet even the most experienced cooks find themselves occasionally frustrated or bewildered by the unexpected ways in which heat moves into and through foods, and by the genuinely odd chemical and physical properties of water.
Written explicitly for cooks, these chapters present the fundamental science every culinary enthusiast should master. The engaging writing and highly illustrated format bring the subjects to life.
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