Modernist Cuisine № 2 — Techniques and Equipment

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Modernist Cuisine № 2 — Techniques and...

Modernist Cuisine № 2 — Techniques and Equipment

Name: Modernist Cuisine № 2 — Techniques and Equipment
ISBN: 9780982761007

Nathan Myhrvold, Chris Young, Maxime Bilet

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VOLUME 2 - Techniques and Equipment

Learn about the techniques and equipment of Modernist cuisine in Volume 2. It includes a chapter on the science and techniques of traditional cooking, such as barbecuing and stir-frying, which it explains by making extensive use of illustrations and photography.

This volume also contains chapters on the science-inspired tools of the Modernist kitchen and its modern cooking approaches, including baking in combi ovens and water-vapor ovens, cooking sous-vide, and cooking with a wide range of advanced equipment and ingredients, from homogenizers and vacuum pumps to liquid nitrogen and dry ice, as well as centrifuges, dehydrators, and cryogenic freezers.

种类:

Cookbooks, Food & Wine

卷:

年:

2011

出版社:

The Kitchen Lab, LLC

语言:

english

页:

487

ISBN 10: