Modernist Cuisine at Home

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Modernist Cuisine at Home (Size: 420.77 MB)
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Modernist Cuisine at Home

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Modernist Cuisine at Home By Nathan Myhrvold, Maxime Bilet
2012 | 456 Pages | ISBN: 0982761015 | scanned PDF | 452 MB

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.

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anonymous • 14 Jun 2015, 14:52 Show comment
Love it! Thank you so much!!!
0
anonymous • 19 Jan 2015, 22:17 Show comment
Yes, it's a scanned copy. But for me it's better then nothing at all! Tnx very much.
0
anonnymouse58 • 27 Nov 2014, 20:09
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As noted by other commenters this is a scanned copy. Thanks for it, though, not gonna piss & moan about something free.
0
anonymous • 18 Nov 2014, 09:01 Show comment
Well I'm downloading just to give it a view to see if its suits my cooking level and i it does I'll buy it. This book is a really nice one to have in a collection. thanks for sharing this and not the actual e-book.
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kakoytou158 • 30 Aug 2014, 09:18
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Thank you very much!!! ;)
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WillowCarver18 • 27 Mar 2014, 02:31
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So excited about this, but I can't figure out how to view it ... ??
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WillowCarver18 • 30 Mar 2014, 18:30
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Sorry, I figured it out finally. THANKS SO MUCH!!!

-1
anonymous • 11 Jan 2014, 10:24 Show comment
Beware, this is a scanned copy of the book, of average quality. Though complete and readable. If you can't live without it and do not have enough money on your bank account to buy it then downloading it -and finding a job- may be your best option.
-2
rugal1000 • 05 Jan 2014, 07:07 Show comment
honestly is it me or has no one else noticed this aint the ebook version. Rather its a scanned version of the actual book ...
on the very first page u can actually see blue line on the melted cheese.
nonetheless its better than nothing so i thank the uploader but i wanted the ebook version.
1
mattska2660 • 16 Dec 2013, 07:39
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Comment is deleted
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PandyFackler2 • 23 Dec 2013, 19:50 Show comment
Don't bite the hand that feeds - you're the one stealing a pirated copy from the internet so you don't have to shell out the money for it. Just delete the extra files and suddenly the chaotic emergency crisis situation (CECS) is averted.
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mattska2660 • 08 Jan 2014, 09:46
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or just dont upload the unnecessary bullshit in the first place? what a concept!

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anonymous • 15 Nov 2013, 06:07 Show comment
Thank you
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