Skip to main content

Modernist Cuisine At Home

In Order to Read Online or Download Modernist Cuisine At Home Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Modernist Cuisine at Home

Modernist Cuisine at Home Book
Author : Nathan Myhrvold,Maxime Bilet
Publisher : Cooking Lab
Release : 2013
ISBN : 9783836546485
Language : En, Es, Fr & De

GET BOOK

Book Description :

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 you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

Modernist Cuisine at Home

Modernist Cuisine at Home Book
Author : Nathan Myhrvold,Maxime Bilet
Publisher : Unknown
Release : 2013
ISBN : 9783836546508
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Modernist Cuisine at Home book written by Nathan Myhrvold,Maxime Bilet, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Modernist Cuisine at Home Portuguese Edition

Modernist Cuisine at Home Portuguese Edition Book
Author : Cooking Lab, The
Publisher : Unknown
Release : 2014-08-15
ISBN : 9783836548472
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Modernist Cuisine at Home Portuguese Edition book written by Cooking Lab, The, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine Book
Author : Nathan Myhrvold
Publisher : Unknown
Release : 2013
ISBN : 9780982761021
Language : En, Es, Fr & De

GET BOOK

Book Description :

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cuisine at Home 2 Rezepthandbuch

Modernist Cuisine at Home   2   Rezepthandbuch Book
Author : Maxime Bilet
Publisher : Unknown
Release : 2012
ISBN : 9780982761014
Language : En, Es, Fr & De

GET BOOK

Book Description :

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink.

Modernist Pizza

Modernist Pizza Book
Author : Nathan Myhrvold,Francisco Migoya
Publisher : Unknown
Release : 2021-10-05
ISBN : 9781734386127
Language : En, Es, Fr & De

GET BOOK

Book Description :

Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza.

Modernist Bread

Modernist Bread Book
Author : Nathan Myhrvold,Francisco Migoya
Publisher : Phaidon
Release : 2017
ISBN : 9780982761052
Language : En, Es, Fr & De

GET BOOK

Book Description :

"Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.

Modernist Cuisine

Modernist Cuisine Book
Author : Nathan Myhrvold,Chris Young,Maxime Bilet
Publisher : Unknown
Release : 2021-09-14
ISBN : 9781734386141
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Modernist Cuisine book written by Nathan Myhrvold,Chris Young,Maxime Bilet, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase Book
Author : Nathan Myhrvold
Publisher : Unknown
Release : 2017-11-07
ISBN : 9780999292907
Language : En, Es, Fr & De

GET BOOK

Book Description :

Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

The Food and Drink of Seattle

The Food and Drink of Seattle Book
Author : Judith Dern
Publisher : Rowman & Littlefield
Release : 2018-08-10
ISBN : 1442259779
Language : En, Es, Fr & De

GET BOOK

Book Description :

Exploring Seattle’s food history reveals a culinary legacy both distinctive and bountiful. The region’s food traditions include numerous indigenous edibles ranging from wild salmon to foraged mushrooms. Covering the history, culture, and cuisine of Seattle, Judith Dern takes readers on an in-depth culinary tour of this flourishing and fascinating Pacific Northwest city.

The Uncertainty Mindset

The Uncertainty Mindset Book
Author : Vaughn Tan
Publisher : Columbia University Press
Release : 2020-07-28
ISBN : 0231551878
Language : En, Es, Fr & De

GET BOOK

Book Description :

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

A History of Pacific Northwest Cuisine

A History of Pacific Northwest Cuisine Book
Author : Marc Hinton
Publisher : Arcadia Publishing
Release : 2013-10-29
ISBN : 1625846584
Language : En, Es, Fr & De

GET BOOK

Book Description :

With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

Sauces

Sauces Book
Author : Maryann Tebben
Publisher : Reaktion Books
Release : 2014-09-15
ISBN : 1780234139
Language : En, Es, Fr & De

GET BOOK

Book Description :

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.

Reference Sources for Small and Medium sized Libraries Eighth Edition

Reference Sources for Small and Medium sized Libraries  Eighth Edition Book
Author : Jack O'Gorman
Publisher : American Library Association
Release : 2014-02-25
ISBN : 0838912125
Language : En, Es, Fr & De

GET BOOK

Book Description :

Focusing on new reference sources published since 2008 and reference titles that have retained their relevance, this new edition brings O’Gorman’s complete and authoritative guide to the best reference sources for small and medium-sized academic and public libraries fully up to date. About 40 percent of the content is new to this edition. Containing sources selected and annotated by a team of public and academic librarians, the works included have been chosen for value and expertise in specific subject areas. Equally useful for both library patrons and staff, this resource Covers more than a dozen key subject areas, including General Reference; Philosophy, Religion, and Ethics; Psychology and Psychiatry; Social Sciences and Sociology; Business and Careers; Political Science and Law; Education; Words and Languages; Science and Technology; History; and Performing Arts Encompasses database products, CD-ROMs, websites, and other electronic resources in addition to print materials Includes thorough annotations for each source, with information on author/editor, publisher, cost, format, Dewey and LC classification numbers, and more Library patrons will find this an invaluable resource for current everyday topics. Librarians will appreciate it as both a reference and collection development tool, knowing it’s backed by ALA’s long tradition of excellence in reference selection.

Unique Eats and Eateries of Seattle

Unique Eats and Eateries of Seattle Book
Author : Jake Uitti
Publisher : Reedy Press LLC
Release : 2018-09-15
ISBN : 1681061813
Language : En, Es, Fr & De

GET BOOK

Book Description :

When you think about restaurants in Seattle, a few notable options immediately come to mind. Many will think of smoked salmon and fresh seafood, others might think of the great Thai, Japanese, Vietnamese and Chinese influences in the city. And all those folks would be right! But delving deeper into the culinary catacombs of Seattle, one discovers amazing deep dish pizza, giant sloppy (and delicious) burgers, textbook fried chicken, tantalizing biscuits and even the Seattle hot dog made with grilled onions, jalapenos and cream cheese. Whether sampling fresh ingredients at the Pike Place Market or getting a bowl of noodles at a hole-in-the-wall shop, the Seattle food scene will satisfy your cravings each and every day of the week. Seattle, founded in 1851 as a logging and fishing town, has been home to farm-to-table techniques ever since. And that tradition carries on today - whether you're talking Taichi Kitamura's sushi, Edouardo Jordan's soul food or Renee Erickson's wood-fire oven-cooked veggies. And while this book is an expertly written guide to what’s possible in the Emerald City, sometimes it is the unknown shops you discover along your path that forever stick with you - whether it’s a brand new food truck or a $30 plate of heavenly pasta. But in the meantime, let Unique Eats and Eateries of Seattle be your food guide. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000; min-height: 16.0px} p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 17.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide Book
Author : Steve Cylka
Publisher : Simon and Schuster
Release : 2015-05-08
ISBN : 1440588376
Language : En, Es, Fr & De

GET BOOK

Book Description :

Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

The Magazine The Complete Archives

The Magazine  The Complete Archives Book
Author : Glenn Fleishman
Publisher : Aperiodical LLC
Release : 2015-08-12
ISBN : 0991439937
Language : En, Es, Fr & De

GET BOOK

Book Description :

This ebook collects the nearly 300 stories that first appeared in The Magazine, an independent biweekly periodical for narrative non-fiction. It covers researchers "crying wolf," learning to emulate animal sounds; DIY medical gear, making prosthetics and other tools available more cheaply and to the developing world; a fever in Japan that leads to a new friendship; saving seeds to save the past; the plan to build a giant Lava Lamp in eastern Oregon; Portland's unicycle-riding, Darth Vader mask-wearing, flaming bagpipe player; a hidden library at MIT that contains one of the most extensive troves of science fiction and fantasy novels and magazines in the world; and far, far more.

The Innovator s Path

The Innovator s Path Book
Author : Madge M. Meyer
Publisher : John Wiley & Sons
Release : 2013-08-07
ISBN : 1118569857
Language : En, Es, Fr & De

GET BOOK

Book Description :

A guide to creating and sustaining a culture of innovationfocused on business value The Innovator’s Path introduces business readers tothought leader Madge M. Meyer’s unique, cross-culturalperspective on corporate innovation. The book presents eightessential disciplines (Listen, Lead, Position, Promote, Connect,Commit, Execute, and Evolve) that pave the way for individuals,teams, and organizations to continually innovate in ways thatcreate new business value. The author overturns existingassumptions about inspiring and managing innovation, while offeringnew insights and practical advice for aspiring innovators andcorporate leaders. Meyer demonstrates her points by telling thestories behind many of her award-winning results and adds engagingpersonal anecdotes to illustrate many of her points. The book alsocontains contributions from an extraordinary and diverse set ofindustry innovators. Offers new ways for cultivating a mindset and culture ofresults-focused innovation and business value creation Equips CEOs, CFOs, CIOs, CMOs, COOs, CTOs and aspiringinnovators with proven principles and practices for leadinginnovation Focuses her readers' attention on the eight essentialdisciplines that help individuals, teams, and organizationsinnovate more successfully Whether your focus is on your career, your team's success, oryour organization's future, The Innovator’s Pathprovides you with the insights, strategies, techniques, andinspiration you need to accelerate your innovation progress.

American Foodie

American Foodie Book
Author : Dwight Furrow
Publisher : Rowman & Littlefield
Release : 2016-01-14
ISBN : 1442249307
Language : En, Es, Fr & De

GET BOOK

Book Description :

Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.

No Experience Necessary

No Experience Necessary Book
Author : Norman Van Aken
Publisher : Taylor Trade Publishing
Release : 2013-12-07
ISBN : 1589799151
Language : En, Es, Fr & De

GET BOOK

Book Description :

No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.