BigGreenBear.com
Modernist Cuisine at Home Hardcover
Modernist Cuisine at Home Hardcover
Couldn't load pickup availability
Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide–braised short ribs. You’ll also learn about the science behind your favorite dishes like oven-roasted chicken, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup
About the Author
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist.
- Publisher : The Cooking Lab
- Publication date : October 8, 2012
- Edition : Pck Slp Sp
- Language : English
- Print length : 456 pages
- ISBN-10 : 0982761015
- ISBN-13 : 978-0982761014
- Item Weight : 11.24 pounds
- Dimensions : 16.5 x 11.5 x 2.9 inches
Multiple items can be sent combine in one order.
Save on shipping costs when you order multiple items at once from Add to Cart!
-
Book grading is based on a score out of 10:
0-1.5 = poor to good minus
2.0-3.5 = fair to very good minus
4.0-5.5 = very good to fine minus
6.0-7.5 = fine to very fine minus
8.0 = very fine
8.5 = very fine plus
9.0 = very fine/near mint
9.2 = near mint minus
9.4 = near mint
9.6 = near mint plus
9.8 = near mint to mint
9.9 = mint
10.0 = gem mint
Fast secure shipping ·
Shipping from United States
FAST SHIPPING for all domestic orders with no extra charge for shipping regardless if you buy 1 or 100+ items. We commit to process 99.99% of orders within three business day upon receipt of confirmed payment. Delivery time may vary based on several factors, but in general you should get your item within 2-8 days in the US, and International items vary greatly on your countries postal system and customs processing times.
Return Policy
All Collectibles are sold as is at BigGreenBear.com. Returns are only accepted on the rare occasion the item is not as described. If you are making a return, please initiate the return process through BigGreenBear.com
Prior to listing, our expert team carefully assessed this item to represent it accurately.
Please review the description and high-definition images prior to purchasing to ensure this item meets your satisfaction. We welcome you to contact us if you have further questions about this item.
