The process of cooking is more than a simple household chore that is often taken for granted by ordinary folks. After all, everybody eats. So it comes as no surprise if cooking is one of the most fundamental home management skills that everyone has to have. But even this aspect of average everyday life actually has scientific principles providing the framework for the application of artistic elements. This is what is embodied in the 6-volume, 2,438-page Nathan Myhrvold-masterpiece called the Modernist Cuisine: The Art and Science of Cooking.
Having pioneered the Cooking Lab as the cornerstone and backbone of Modernist Cuisine in Bellevue, Washington, Myhrvold invites culinary enthusiasts, gastronomers, and even ordinary homemakers to take part in the journey of one of the most advanced kitchens in the world. The Cooking Lab is actually a crossbreed between a kitchen and a science lab, between an art studio and a construction site. It’s a place where chefs work with scientists, food creators with graphic artists, and many others. It’s a kitchen where experimentation is lauded and pushing the boundaries of the human palate is a desirable trait.
Explore the history of the world’s different cuisines and try to get a firmer grasp at the scientific principles behind many of the world’s favorite dishes. The good thing about the way in which these scientific principles are written is that they are very easy to understand, further empowering professional chefs to whip up more delightful meals while also enabling ordinary homemakers to create feasts for their families.
The Modernist Cuisine brings you on a culinary journey across continents and across thousands of plates, all made even more salivating by the remarkably stunning images of food that have been styled just for this purpose alone. It’s a come-on for those who want to experiment with their palates, a challenge for those who believe they already have everything under their aprons.
The Modernist Cuisine: The Art and Science of Cooking or presenting it to someone as a gift should be a meaningful gesture of one’s basic desire to enjoy the food that he loves the most.
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