The culinary revolution that has transformed
restaurant menus around the world is also making its way into home kitchens.
The Cooking Lab, publisher of the encyclopedic six-volume set Modernist
Cuisine, which immediately became the definitive reference for this
revolution, has now produced a lavishly illustrated guide for home cooks,
complete with all-new recipes tailored for cooking enthusiasts of all skill
levels.

Modernist Cuisine at Home, by
Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home
cookbooks. The authors have collected in this 456-page volume all the essential
information that any cook needs to stock a modern kitchen, to master Modernist
techniques, and to make hundreds of stunning recipes. The book includes a
spiral-bound Kitchen Manual that reprints all of the recipes and reference
tables on waterproof, tear-resistant paper. Drawing on the same commitment to
perfection that produced Modernist Cuisine, Modernist
Cuisine at Home applies innovations pioneered by The Cooking Lab to
refine classic home dishes, from hamburgers and wings to macaroni and cheese.
More than 400 new recipes are included, most with step-by-step photos that make
it easy to bring dining of the highest quality to your own dinner table.

Among the amazing techniques you'll find are:

how to cook fish and steak perfectly
every time, whether you're in the kitchen, the backyard, or tailgating in a
parking lot;
how to use a pressure cooker to make stocks in a
fraction of the usual time while capturing more of the flavor;
the secret to making quick, sumptuous caramelized
vegetable soups and purees;
how to outfit your home oven to make pizzas as
crispy as you would get from a wood-fired brick oven

along with recipes for:

perfect eggs and breathtaking omelets
that remove the guesswork for stress-free breakfasts, even for a crowd;
gravies and a hollandaise sauce that are
wonderfully rich, perfectly smooth, and never separate;
a flawless cheeseburger and an ultrafrothy milk
shake;
chicken wings made better with Modernist
techniques, plus seven great sauces and coatings for them;
macaroni and cheese, including stove-top, baked,
and fat-free versions, that can be made with any cheese blend you like, from
gouda and cheddar to jack and Stilton.

Cooking like a Modernist chef at home requires the
right set of tools, but they're less expensive and easier to find than you
might think. You'll also learn how to get the best out of the kitchen
appliances you already own. Learn how to use your microwave oven to steam fish
and vegetables to perfection, make exceptional beef jerky, and fry delicate
herbs.

The first 100 pages of the book are a trove of
useful information, such as:

how to test the accuracy of a
thermometer, and why it's time to switch to digital;
how to use (and not to use) a blowtorch to sear
food fast and beautifully;
how to marinate meats more quickly evenly by
injecting the brine;
the myriad uses for a whipping siphon beyond
whipped cream;
why those expensive copper pans may not be worth
the price;
how to deep-fry without a deep fryer;
how to stop worrying and get the most out of your
pressure cooker;
how to cook sous vide at home with improvised
equipment, a special-purpose water bath, or a home combi oven.

Modernist Cuisine at Home is an
indispensable guide for anyone who is passionate about food and cooking.

AUTHOR

Nathan Myhrvold

The Road Ahead (Book & CD)

Modernist Cuisine at Home

Modernist Cuisine: The Art & Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

The Road Ahead

Modernist Pizza