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Titrer:Modernist Cuisine: The Art and Science of Cooking, 6 Volumes
Pages:2478
Format Type:PDF, e-Pub, Kindle, Mobi, Audible

TÉLÉCHARGER PDF/EPUB Livres | Pages: 2478 | Release: 2017-11-22 | Author: Nathan Myhrvold, Chris Young

Télécharger Modernist Cuisine: The Art and Science of Cooking, 6 Volumes Livre PDF Nathan Myhrvold, Chris Young Livres en ligne PDF Modernist Cuisine: The Art and Science of Cooking, 6 Volumes. Télécharger et lire des livres en ligne Modernist Cuisine: The Art and Science of Cooking, 6 Volumes Online ePub/PDF/Audible/Kindle, son moyen facile de diffuser Modernist Cuisine: The Art and Science of Cooking, 6 Volumes livres pour plusieurs appareils.

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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

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