Nathan Myhrvold Modernist Cuisine The Art of Science and Cooking Vol 5

Nathan Myhrvold Modernist Cuisine The Art of Science and Cooking Vol 5
English | PDf | 124pages | 2011 | 126Mb

A organic change is underway in the art of cooking. Just taken in the character of French Impressionists upended centuries of tradition, Modernist cuisine has in recent years worthless through the boundaries of the cooking arts. Borrowing techniques from the laboratory, pioneering chefs at earth-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 esteem incorporated a deeper understanding of knowledge of principles and advances in cooking technology into their culinary art.How do you make every omelet light and tender on the superficies, but rich and creamy inside? Or French fries by a light and fluffy interior and a fastidious, crisp crust that doesn't turn out soggy? Imagine being able to encase a mussel in a gelled globe of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from no thing more than the nuts themselves.