Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated ...
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Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
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Seller's Description:
Near Fine Condition in Near Fine jacket. 9783836546485. Photography. Near Fine 1st ed German language edition, very substantial production with large book and spiral-bound companion in outer box. Minor wear to corner entry-points of outer box only, bright and unmarked. Size: 413\nx 292\nx 83mm. 456 pages. Text is in German. Quantity Available: 1. Category: Cooking, Wine & Dining; Photography; German Language; ISBN: 3836546485. ISBN/EAN: 9783836546485. The photos provided are of our own book, further photos may be arranged upon request. Inventory No: 087182.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
Very good in very good dust jacket. Die Macher von Modernist Cuisine auf Hausbesuch: Die Überflieger aus dem molekularen Küchenlabor zeigen, wie man auch als Anfängerin oder Kochadept in den eigenen vier Wänden Fantastisches zuwege bringt. Der 456 Seiten starke Band enthält alle wichtigen Informationen, die es braucht, um die heimische Küche auf den modernsten Stand zu bringen, ...Autor: Nathan Myhrvold ist Chief Executive Officer und Gründer der Firma Intellectual Ventures. Bevor er sein eigenes Unternehmen gründete, baute Myhrvold als erster Chief Technology Officer bei Microsoft unter anderem Microsoft Research auf. 1999 verließ er Microsoft, um eigene Interessen zu verfolgen, zu denen auch seine Leidenschaft fu? r Kochen und Lebensmitteltechnologie gehören. Nach zwei Jahren als Stagier bei Rover's in Seattle besuchte Myhrvold die Kochschule La Varenne und arbeitete zudem als Chief Gastronomic Officer für Zagat Survey. Myhrvold hat an der UCLA Mathematik, Geo-und Astrophysik studiert sowie an der Princeton University in Wirtschaftsmathematik und theoretischer Physik promoviert. Maxime Bilet erwarb am Skidmore College einen Bachelor in den Fächern Kreatives Schreiben, Literatur und Visuelle Kunst und schloss dann sein Studium mit Auszeichnung am New Yorker Institute of Culinary Education ab. Unmittelbar im Anschluss an ein stage in Jack's Luxury Oyster Bar engagierte ihn Inhaber Jack Lamb als Küchenchef. Später ging Bilet nach London und ergänzte Heston Blumenthals Entwicklungsteam im Fat Duck. Kurz vor seinem Wechsel zum kulinarischen Team des Cooking Lab als Forschungs-und Entwicklungsleiter eröffnete er als Souschef die Londoner Dependance der Auberge de L'Ile. Verlagsort Köln Sprache deutsch Maße 262 x 330 mm Gewicht 5904 g Kunst Musik Theater Fotokunst Grundkochbücher Sachbuch Ratgeber Essen Trinken Themenkochbücher Bildband Buch Bücher Einsteiger Fotos Geräte Himbeer-Pannacotta Hobbyköche Innovationen Kochbuch Kochbücher Köche Kochen Kochen Kochbuch Grundkochbuch Kochkunst Kochtechniken Kräuteromelett Küche Küchentipps Kulinarisch lifestyle Maxime Bilet Methoden Moderne Küche modernes Kochen Modernist Cuisine at Home Modernist Cuisine at Home, Nathan Myhrvold, Maxime Bilet, modernes Kochen, Taschen Nathan Myhrvold Offenbarung Pistaziensauce Profis Qualität Reisen Revolution Rezepte Schnecken Schritt-für-schritt Steaks Taschen TASCHEN Verlag Venusmuscheln Verfahren Weltklasseniveau Zutaten ISBN-10 3-8365-4648-5 / 3836546485 ISBN-13 978-3-8365-4648-5 / 9783836546485 Modernist Cuisine at Home [Hardcover] Myhrvold, Nathan Bilet, Maxime.
