Modernist Cuisine at Home (French Edition) By Maxime Bilet, Nathan Myhrvold

Dive into the fascinating world of the modern cuisine with Modernist Cuisine at Home, the culinary masterpiece of Nathan Myhrvold and Maxime Bilet, published by Editions Taschen. A true extension of the monumental Modernist Cuisine, this French edition finally makes the most advanced techniques of contemporary gastronomy accessible to all enthusiasts.

In this sumptuous volume of 676 pages, the authors revisit culinary art through a scientific, educational, and visually stunning approach. Thanks to spectacular photographs, of the clear explanations and more of 400 new recipes, this book guides you step by step to transform your home cooking in true creativity laboratory.

The authors have designed a collection of recipes adapted to common ingredients and standard kitchen equipment, while incorporating the Principles of sous-vide, from the low-temperature cooking, and of the precision techniques used in the most innovative restaurants. From pistachio clam chowder to sous-vide snails, from reinvented pasta gratin to perfect burgers, each recipe combines scientific rigor and gourmet pleasure.

This book consists of two complementary volumes:

• a main guide from 456 pages, detailing the foundations of modern cuisine and the scientific principles underlying each preparation ;

• a recipe manual from 230 pages, designed as a practical and durable companion for daily use, allowing you to cook right by your side.

A true reference work, Modernist Cuisine at Home was praised by international critics:

"A visually stunning journey into the world of cuisine and its dishes..." — The New York Times

"An incredibly amusing and extremely practical book to let you have a blast in the kitchen." — Associated Press

"Beautiful, clear, precise, with achievable recipes and stunning images to support." — Gault&Millau.fr

👨‍🍳 Authors: Between Science and Culinary Art

Nathan Myhrvold, physicist and former Chief Technology Officer at Microsoft, is a brilliant mind at the intersection of science and gastronomy. At the head of the Cooking Lab, He revolutionized the understanding of culinary phenomena by applying scientific methods to the culinary arts. Holder of several prestigious degrees (UCLA, Princeton, Cambridge), he combines Intellectual rigor and passion for taste.

Maxime Bilet, a graduate of the Institute of Culinary Education in New York, trained underHeston Blumenthal to the Fat Duck in London before joining Myhrvold at Cooking Lab. His aesthetic and experimental approach gives this work a unique artistic dimension, between visual innovation and Taste creation.

📖 Why this book is a must-read

• More than 400 illustrated recipes and accessible.

• Of modern techniques explained step by step.

• Of exceptional photographs to understand the gestures and the texture of the food.

• A scientific approach applied to the daily cooking.

• A spectacular book-object over 5 kg, as beautiful as it is inspiring.

This book is intended for both professional chefs eager to deepen their knowledge only to passionate amateurs seeking to enhance their homemade dishes.

With Modernist Cuisine at Home, the haute cuisine leaves the laboratories to invite itself into your family cooking.

📚 Characteristics

• Title : Modernist Cuisine at Home

• Authors Maxime Bilet, Nathan Myhrvold

• Editor " : " Taschen

• Collection : Extra Large

• Format : Connected

• Language : French

• Publication date October 31, 2013

• EAN13 : 9783836546492

• ISBN : 978-3-8365-4649-2

• Number of pages : 676

• Dimensions 41.5 × 29.4 × 8.7 cm

• Weight : 5176 g