From the creators of Modernist Cuisine comes a title that translates the art of fine dining to classic home dishes and brings restaurant quality delicacies to the amateur's kitchen. This 456-page volume includes all the essential information to stock and run a modern home kitchen. Recipes, equipment guidance, and ingredient advice are illustrated with helpful step-by-step photos in all the quality and quirkiness that made this book's predecessor such a hit.
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way
“Overflowing with remarkable illustrations and descriptions, this colourful work, sizzling with flavour, work will bring joy to the heart of the amateurs and professional alike – and, of course, to the taste buds of their guests.” Lounge
“A beautiful, clear, precise work of reference with genuinely practical recipes and superlative images to back them up; leafing through at random, I came across four pages on how to cook a grilled chicken. Appetising!… I’m going straight to the kitchen.” Gaultmillau.fr
“Experience the taste of excitement. With a spectacular page layout and stunning photographs, this book marks a watershed in gastronomic literature. The comprehensive cookbook we have been waiting for.” GEO Libros
“A courageous editorial undertaking, an obligatory and visually overwhelming gift for all gourmets.” Tagesspiegel
“Carefully styled objects of desire and instinct. All this week’s “can’t-miss” items are present and correct… Contemporary recipes, essential techniques and star products: infinite knowledge finally available at the turn of the page – and in beginner’s format – from the Escoffier of the new millennium.” Grazia
“It’s didactic in the extreme but without being overly intrusive.” Blog Simons Says
“40 pounds of lushly photographed‚ scientifically detailed techniques meant to serve as the Gray’s Anatomy of the kitchen…The soon-to-be trilogy has become this decade’s most influential work about food.” Forbes
“These books present their audience with a unique and insightful interpretation of food in many different ways.” Ultravie.co.uk
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.Nathan 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.
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