Autor: | Nathan Myhrvold, Chris Young, Maxime Bilet |
Lehekülgede arv: | 2400 |
Ilmumisaasta: | 2021 |
Kauba ID: | 19946903 |
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 wd50 have incorporated a deeper understanding of science and technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.
Kauba ID: | 19946903 |
Kategooria: | Retseptiraamatud |
Tootepakendite arv: | 1 tk. |
Paki suurus ja kaal (1): | 0,02 x 0,2 x 0,13 m, 0,28 kg |
Kirjastus: | The Cooking Lab |
Raamatu keel: | Inglise keel |
Tüüp: | Täpsustamata |
Autor: | Nathan Myhrvold, Chris Young, Maxime Bilet |
Lehekülgede arv: | 2400 |
Ilmumisaasta: | 2021 |
Toodete pildid on illustratiivsed ja näitlikud. Tootekirjelduses sisalduvad videolingid on ainult informatiivsetel eesmärkidel, seega võib neis sisalduv teave erineda tootest endast. Värvid, märkused, parameetrid, mõõtmed, suurused, funktsioonid, ja / või originaaltoodete muud omadused võivad nende tegelikust väljanägemisest erineda, seega palun tutvuge tootekirjeldustes toodud tootespetsifikatsioonidega.