Nathan Myhrvold, zakladatel The Cooking Lab, se od dětství vášnivě věnuje vědě, vaření a fotografii. Po odchodu z Microsoftu v roce 1999 založil společnost Intellectual Ventures a začal se naplno věnovat svým celoživotním zájmům. Kvůli nedostatku praktických informací o vaření metodou sous vide se rozhodl napsat knihu, která by poskytla vědecké vysvětlení kuchařských procesů, historii vaření a technikám, vybavení a receptům spojeným s modernistickou kuchyní. Jeho cílem bylo sdílet vědu o vaření a zázraky modernistické kuchyně s ostatními a předat jim svou vlastní zvědavost a vášeň pro tento směr.
"Modernist Bread at Home" ist ein essentielles Buch für leidenschaftliche Hobbybäcker. Nach über vier Jahren Forschung bietet es neue Verfahren, köstliche Rezepte und zeitsparende Tipps, die das Brotbacken vereinfachen und das Selbstvertrauen der Bäcker stärken.
This book, from the creators of the award-winning Modernist Bread, compiles over four years of research on bread-making fundamentals. It offers an easy-to-use 420-page guide for home bakers, featuring simplified processes, delicious recipes, time-saving tips, and innovative techniques to boost confidence in baking.
Modernist Pizza is the definitive guide to one of the world's most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.
Renowned for sparking a culinary revolution, this influential work is now presented in an elegant stainless-steel slipcase featuring a die-cut logo. With its publication in five languages and more than 50,000 copies in circulation, it has established itself as a pivotal resource in modern cooking techniques and innovations.
Modernist Bread bietet umfassende Einblicke in die Kunst des Brotbackens und kombiniert Forschung mit praktischen Techniken. In fünf Bänden finden Leser über 1500 Rezepte, beeindruckende Fotos und wissenschaftliche Erklärungen. Ideal für Bäcker aller Erfahrungsstufen, regt es zur kreativen Entfaltung an.
The Art and Science of Cooking
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
The Art and Science of Cooking
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
The Art and Science of Cooking
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
The Art and Science of Cooking
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.