A breakthrough in culinary arts, Modernist Cuisine is a new concept that will definitely captivate the passionate cooks around the world, regardless of age, race, culture or tradition. What traditional cooking has passed on generations is now viewed as a precursor to the revolutionary kitchen styles, an authoritative blend of modern technologies and traditional culinary arts. Be a 21st century cook with the latest in contemporary cooking and kitchen styles. The art of cooking is wide ranging and encompassing, where one does not only combine ingredients, accompaniments, seasonings in appropriate cookware but also incorporate other perspectives in the kitchen and the most important of all, the passion for cooking.
Modernist Cuisine: The Art and Science of Cooking is an excellent combination of modern technologies and new concepts in cooking, from the ancient wisdom of the old kitchen to the 21st century. The authors have painstakingly encapsulated their own methods with the influences of modern science on the eating habits and lifestyle of contemporary foodies. The book of 2,400 pages in five volumes will certainly amaze its readers from cover to cover.
Volume 1 is the History and Fundamentals of cooking tackles about how it all started. It is a deeper understanding of the basics and the transformation it had through the years. Created by not only the greatest chef authors; scientists and inventors also took part in publishing the book. Two basic elements in cooking namely, water and heat, are predominantly discussed in the volume because of the importance of these two in contributing to the success of cooking.
Volume 2 discusses practical tips in cooking techniques coupled with the selection of the appropriate cooking equipment. The quality of food depends largely on the techniques used and the perfect equipment to go with it. While the traditional ways of cooking are retained, some scientific innovations are introduced to achieve the highest quality of blended flavors and textures of food. Alongside the techniques is the equipment that gives a new dimension to traditional cooking.
Volume 3 provides the cook a comprehensive approach in preserving the natural flavors and textures of meat, seafood, and vegetables. Understanding the molecular and biochemical composition of these ingredients will guide the cook from the selection process up to the cooking stage, innovate cooking techniques and thus, eliminate unsatisfactory results.
Volume 4 introduces new ingredients for the modern cooks. The use of gels and emulsifiers among others are well explained to level up the standards of modern cooking. Food preparation in this light is an innovative strategy to preserve the quality of ingredients, especially vegetables and fruits.
Volume 5 presents exclusive proprietary and cutting-edge recipes that have never been seen or tasted before Modernist Cuisine. The breakthrough in food presentation does not only consider ingredients and techniques in cooking, but also a showcase of textures and flavors that can make your mouth water at the sight of the dish.
Modernist Cuisine: The Art and Science of Cooking by Dr. Nathan Myhrvold, ChrisYoung, and Maxime Bilet is the new authority in cookbooks. $461 on Amazon.