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Modernist cuisine (English)

The art and science of cooking
Modernist cuisine (English)
Modernist cuisine (English)Modernist cuisine (English)Modernist cuisine (English)
Click to enlarge

399,00 €

Author: Nathan Myhrvold, Chris Young, Maxime Bilet
Ryan Matthew Smith and Nathan Myhrvold (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 2428 pp, 26,5x33 cm
Publisher: The Cooking Lab, 2011, 9780982761007
Features: Fotografías a color, estuche con 6 volúmenes

Formats and editions:
- In English.
- In Spanish.

Index:
- Foreword, Ferran Adrià.
- Foreword,
Heston Blumenthal.
- Our culinary journeys.

History and fundamentals
- History.
- Microbiology for cooks.
- Food safety.
- Food and health.
- Heat and energy.
- The physics of food and water.

Techniques and equipment
- Traditional cooking.
- Cooking in modern ovens.
- Cooking sous vide.
- The modernist kitchen.

Animals and plants
- Meat and seafood.
- Plant foods.

Ingredients and preparations
- Thickeners.
- Gels.
- Emulsions.
- Foams.
- Wine.
- Coffee.

Plated-dish recipes
- About the recipes.
- Tender cuts.
- Tough cuts.
- Poultry.
- Fish.
- Shellfish.
- Eggs.
- Starches.
- Fruits and vegetables.
- Photographs and illustrations.
- Glossaries of culinary and technical terms.
- Sources of equipment and ingredients, reference tables.
- The Modernist cuisine team.

Kitchen manual

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