桂魯專業書店 -- Modernist Cuisine : The Art and Science of Cooking, 5 vol.+Kitchen Manual (Myhrovold, Young, Bilet)
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Modernist Cuisine : The Art and Science of Cooking, 5 vol.+Kitchen Manual (Myhrovold, Young, Bilet)    首頁 > 烹飪與廚藝

 

"The most important book in the culinary arts since Escoffier." —  Tim Zagat

Modernist Cuisine is a six-volume,2,438-page set that is destined to reinventcooking. The richly illustrated books usemore than 3,200 original images to make the science and technology clear andengaging.

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. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.


Volume 1: History and Fundamentals
Volume 2: Techniques and Equipment
Volume 3: Animals and Plants
Volume 4: Ingredients and Preparations
Volume 5: Plated-Dish Recipes
Volume 6: Kitchen Manual with example recipes and extensive reference
tables, printed on washable paper

The authors:


han Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with more than 250 patents issued or pending—including several related to food technology. Until 1999, Myhrvold was the first chief technology officer at Microsoft, establishing Microsoft Research and overseeing many advanced technology projects. 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. Myhrvold has contributed  original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in The New York Times Magazine, Wired, and Gourmet’s Diary of a Foodie television series on PBS. Myhrvold’s formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral 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 for five years to help develop its most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington. He let behind his doctoral work for a job as commis chef at one of Seattle’s top-rated restaurants, and quickly earned a reputation for his ability to apply science and technology in the kitchen. At The Fat Duck, Young expanded the experimental kitchen from one to more than six full-time chefs. He also coordinated the work of several consultant scientists. Beyond developing new dishes for The Fat Duck’s menu, Young managed recipe development for the critically acclaimed first and second seasons of BBC’s Heston Blumenthal: In Search of Perfection. Young has also written extensively on the science of food and cooking for The Fat Duck Cookbook and has published scholarly research in the Journal of Agricultural Chemistry and Food Science.


Maxime Bilet received a BA in creative writing, literature, and visual art from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack’s Luxury Oyster Bar and was quickly hired by Jack Lamb to be head chef there. Moving to London, he accepted a stage with Heston Blumenthal’s development team at The Fat Duck. Just prior to joining the culinary team at The Cooking Lab as head chef of researchand development, Bilet trained as sous chef to open the London branch of Auberge de L’Ile.

 

Modernist Cuisine是一套六冊,2,400頁的鉅作。不論是對烹飪充滿熱情的專業廚師、美食家或是餐飲愛好者,都會讚嘆此套書籍的藝術與實用價值。

 

三位籌畫者包括發明家、物理學家及專業廚師 – Mathan MyhrvoldChris YoungMaxime Bilet, 以20位專業小組在烹飪實驗室共同創造及展示在不同條件及設備下食物的千變萬化。另外透過高速攝影機及高倍顯微鏡捕捉到食物的美麗圖案和結構, 以及令人嘆為觀止的精采圖像照片,更能激發出無限想像及創意。

 

各冊內容如下:

 

Volume 1: History and Fundamentals

Volume 2: Techniques and Equipment

Volume 3: Animals and Plants

Volume 4: Ingredients and Preparations

Volume 5: Plated-Dish Recipes

Volume 6: Kitchen Manual with example recipes and extensive reference
tables, printed on washable paper

 

精彩可期,欲購從速

 

 

Modernist Bread: The Art and Science (Myhrvold)   

http://www.eclink.com.tw/front/bin/ptdetail.phtml?Part=BP-1218

 

 

ISBN 10 / 13 : 9780982761007 作者 : Nathan Myhrovold, Chirs Young, Maxime Bilet
出版年 : 2011 附註1 : 本網站定價如有變更或錯誤,請以門市之定價為準
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