The culinary revolution that has transformed restaurant menus around the world is also making
its way into home kitchens. The Cooking Lab publisher of the encyclopedic six-volume set
Modernist Cuisine which immediately became the definitive reference for this revolution has
now produced a lavishly illustrated guide for home cooks complete with all-new recipes
tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home by Nathan
Myhrvold with Maxime Bilet is destined to set a new standard for home cookbooks. The authors
have collected in this 456-page volume all the essential information that any cook needs to
stock a modern kitchen to master Modernist techniques and to make hundreds of stunning
recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and
reference tables on waterproof tear-resistant paper. Drawing on the same commitment to
perfection that produced Modernist Cuisine Modernist Cuisine at Home applies innovations
pioneered by The Cooking Lab to refine classic home dishes from hamburgers and wings to
macaroni and cheese. More than 400 new recipes are included most with step-by-step photos that
make it easy to bring dining of the highest quality to your own dinner table.Among the amazing
techniques you'll find are:how to cook fish and steak perfectly every time whether you're in
the kitchen the backyard or tailgating in a parking lot how to use a pressure cooker to make
stocks in a fraction of the usual time while capturing more of the flavor the secret to making
quick sumptuous caramelized vegetable soups and purees how to outfit your home oven to make
pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect
eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts even for a
crowd gravies and a hollandaise sauce that are wonderfully rich perfectly smooth and never
separate a flawless cheeseburger and an ultrafrothy milk shake chicken wings made better with
Modernist techniques plus seven great sauces and coatings for them macaroni and cheese
including stove-top baked and fat-free versions that can be made with any cheese blend you
like from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires
the right set of tools but they're less expensive and easier to find than you might think.
You'll also learn how to get the best out of the kitchen appliances you already own. Learn how
to use your microwave oven to steam fish and vegetables to perfection make exceptional beef
jerky and fry delicate herbs.The first 100 pages of the book are a trove of useful information
such as:how to test the accuracy of a thermometer and why it's time to switch to digital how
to use (and not to use) a blowtorch to sear food fast and beautifully how to marinate meats
more quickly evenly by injecting the brine the myriad uses for a whipping siphon beyond whipped
cream why those expensive copper pans may not be worth the price how to deep-fry without a deep
fryer how to stop worrying and get the most out of your pressure cooker how to cook sous vide
at home with improvised equipment a special-purpose water bath or a home combi oven.Modernist
Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.
