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Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 02 aug 2010, 10:26
door Maurits
Ik zag een aankondiging van een moloch van een boek. Een boek van 2200 pagina's over moleculaire technieken, voor een whopping $423!
Afbeelding

De beschrijving klinkt wel fantastisch!

Editorial Reviews
Review
"This book will change the way we understand the kitchen." --Ferran Adrià

“The most important book in the culinary arts since Escoffier.” --Tim Zagat

“The cookbook to end all cookbooks.” --David Chang

"A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal

"Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

Product Description
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a massive, five-volume 2,200-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:

Why plunging food in ice water doesn't stop the cooking process
When boiling cooks faster than steaming
Why raising the grill doesn't lower the heat
How low-cost pots and pans can perform better than expensive ones
Why baking is mostly a drying process
Why deep-fried food tastes best and browns better when the oil is older
How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand
Many invaluable features include:

Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying

The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips

More than 130 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques

Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas

More than 200 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.

About the Author
DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.

CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.

MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.

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Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 03 aug 2010, 17:48
door Cees Timmerman
Dat ziet er spannend uit, ga eens nadenken over de aanschaf. Een boek van 2200 pagina's is wel lastig lezen in je nest, dat zijn wel een paar kilo's vrees ik.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 03 aug 2010, 20:38
door Maurits
ja, het is wel errug veel allemaal. Ben bang dat hier overdaad gaat schaden...

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 03 aug 2010, 23:41
door Pluter
Ziet er goed uit!!! Heeft iemand een PDF-je ;)

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 03 aug 2010, 23:44
door Amazingtruffle
Ik wil graag de audio-booek versie....., zullen wel wat cd-tjes zijn..., maar scheelt een hoop gelees..

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 09 mar 2011, 13:24
door Maurits
Het boek is gerecenseerd door Michael Ruhlman in de NY-Times, check: http://www.nytimes.com/2011/03/09/dinin ... wanted=all" onclick="window.open(this.href);return false;.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 11 apr 2011, 12:40
door Pluter
De ex Microsoft man heeft in al zijn wijsheid besloten om het boek voorlopig niet digitaal uit te geven, dus toch maar besteld.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 12 apr 2011, 08:26
door Maurits
Heeft iemand hem al binnen? De eerste druk is momenteel bijna overal op...

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 12 apr 2011, 09:51
door Cees Timmerman
Hij staat voor mij in backorder bij buchgourmet, ze hopen hem binnen twee weken binnen te krijgen en het pakketje (een kg of wat) wordt dan direct verzonden. Vol verwachting klopt mijn hart............

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 12 apr 2011, 21:29
door Pluter
Niet alleen mijn hart...

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 13 apr 2011, 09:42
door Maurits
Ik begrijp uit posts op eGullet en de website van modernistcuisine.com dat de kans klein is dat je het boek krijgt als je het na begin februari 2011 hebt besteld....

Ik zal dus waarschijnlijk moeten wachten op de 2e druk die pas in juni/juli verstuurd wordt.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 14 apr 2011, 18:10
door Amazingtruffle
Pluter schreef:Niet alleen mijn hart...
;-)

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 21 apr 2011, 11:56
door Pluter
Delivery estimate: June 20, 2011 - July 5, 2011

Is ook 2de druk, dus de prognose valt nog redelijk mee Maurits..

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 04 jun 2011, 06:06
door Cees Timmerman
Kreeg afgelopen dinsdag een mail van buchgourmet.com dat ze hem deze week naar mij verzenden. Helaas zit die f****king hemelvaart ertussen, dus ik hoop dat ie vandaag met een steekwagen binnen wordt gereden. :D

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 04 jun 2011, 13:27
door Cees Timmerman
Heb 'm een uur geleden binnengekregen. Eerste indruk:wauauauauw, mooooooiiiiiiiiiii

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 04 jun 2011, 22:35
door Pluter
Gefeliciteerd Cees...

Ik moet nog even wachten en hopen dat de dollar ondertussen niet stijgt.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 28 jun 2011, 22:33
door Pluter
Ik doe het hier maar weer effe mee...

http://research.microsoft.com/apps/vide ... ?id=148241" onclick="window.open(this.href);return false;

En Cees, het wachten waard?

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 17 jul 2011, 00:04
door Pluter
Niemand hier waarmee ik deze (over)dosis aan overweldigende indrukken en (technische) informatie kan delen?

Pfoeh!..........

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 17 jul 2011, 21:31
door Leo
ik had hem al gezien in belgie..

Vind het wel weer heeeel veel geld voor zo'n boek.
Maar, is het de moeite waard?

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 17 jul 2011, 23:07
door Pluter
Ik heb geen spijt van de aanschaf, dus denk van wel ja.

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 18 jul 2011, 18:52
door Cees Timmerman
Niet zo krenterig Leo, het is naar mijn idee zeer zeker de moeite waard, echt een schat aan informatie, nooit eerder gezien, en je weet, ik heb wat boekjes.
Een keer thuis eten op maandag en je kan 'm aanschaffen :D :D

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 19 jul 2011, 09:40
door Leo
zal het proberen....

Re: Modernist Cuisine: The Art and Science of Cooking

Geplaatst: 19 jul 2011, 23:08
door Pluter
Gaat je vooral meer tijd dan geld kosten vrees ik Leo..