The Modernist Cuisine Book is the perfect present for the keen chef and the ultimate cook book. Contributed by 20 authors the encyclopedia style guide aims to reveal science inspired techniques in contemporary cooking helping to reinvent the way we look at food and the cooking processes involved. The 6 volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and the kitchen manual. The book has been described as the “The cookbook to end all cookbooks” and with lavish illustration and containing 2,438 pages this is a must for any serious cook!
Volume 1 - History and Fundamentals:
- Culinary Movements Through History
- Microbiology in the Kitchen
- Food Safety
- Food and Health
- Heat and Energy
- The Physics of Food and Water
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Volume 2 - Techniques and Equipment:
- Traditional Cooking
- Cooking in Modern Ovens
- Cooking Sous Vide
- The Modernist Kitchen
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Volume 3 - Animals and Plants
- How Muscle Works
- Cutting and Cooking Meat and Seafood
- Salting and Drying, Marinating, and Smoking
- Plants as Food
- Cooking Fruits and Vegetables Sous Vide
- Pressure-Cooking, Microwaving, Frying, and Preserving Plant Foods
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Volume 4 - Ingredients and Preparation:
- Thickeners
- Gels
- Emulsions
- Foams
- Wine
- Coffee
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Volume 5 - Plate-dish recipes:
- Tender Cuts of Meat
- Tough Cuts of Meat
- Poultry
- Fish
- Shellfish
- Eggs
- Starches
- Fruits and Vegetables
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6 Kitchen Manual:
The kitchen manual includes a condensed versions of the example recipes in volumes 2, 3, and 4, as well as many component recipes from the plated dishes in volume 5. The manual is practically spiral-bound printed on water¬proof paper.