If you looking for modernist cuisine then you are right place. We are searching for the best modernist cuisine on the market and analyze these products to provide you the best choice.
![Modernist Cuisine Experimentation Kit ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified (Molecular Gastronomy) [12 Popular Ingredients + 300 Bonus Recipes CD]](https://images-na.ssl-images-amazon.com/images/I/61V%2BUq4-fKL.jpg)
Reviews
1. wd~50: The Cookbook
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The first cookbook from one of the worlds most groundbreaking chefs and apioneering restaurant on the Lower East Sidethe story of WylieDufresneswd~50and the dishes that made it famous
When it opened in 2003, wd~50 was New Yorks most innovative,cutting-edgerestaurant. Mastermind WylieDufresneushered in a new generation of experimental and free-spirited chefs,and introducedawildly unique approach to cooking, influenced byscience, art, and the humblest of classic foods like bagels and lox, and American cheese.
A cookbook that doubles as a time capsule,wd~50is a glimpse into a particular moment in New York City food culture, embodied bya restaurantso distinct it inspiredNew York Timescritic Pete Wells to compare its closing in 2014 tothat of the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wyliesiconic creations, and stories from the last days of the restaurant,wd~50is a collectible piece of culinary memorabilia. Fans of Wylie,food lovers,and industryinsiderswho have been waiting for a chance to relive the excitement and artistry ofwd~50 can finally do just that.
2. The Food Lab: Better Home Cooking Through Science
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The Food Lab Better Home Cooking Through ScienceDescription
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what youre planning to cook or where your skill level falls."New York Times Book Review
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji Lpez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods dont work that well, and home cooks can achieve far better results using newbut simpletechniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Over 1000 color photographs3. Modernist Cuisine Experimentation Kit ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified (Molecular Gastronomy) [12 Popular Ingredients + 300 Bonus Recipes CD]
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LIMITED TIME: Includes Bonus CD with Over 300 Recipes in a PDFContains 12 popular ingredients for your experimentation
Highest Quality Ingredients Assured by Strict Orthodox Union Certification Standards
Better value than Artistre Kit and Cuisine R-Evolution Kits
The only Manufacturer that offers FREE Molecular Gastronomy Technical Support and 100% Satisfaction Guarantee
Description
This kit contains 50g of each of the following ingredients. Sodium Alginate, Sodium Citrate, Calcium Chloride, Calcium Lactate Gluconate, Calcium Lactate, Xanthan Gum, Soy Lecithin Powder, Glycerin Flakes, Agar Agar, Methocel F50, Kappa Carrageenan, and 50 g N-Zorbit Tapioca Maltodextrin. And for a limited time this kit includes a CD with over 300 recipes.4. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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The Science of Good Cooking Master 50 Simple Concepts to Enjoy a Lifetime of Success in the KitchenDescription
Master 50 simple concepts to ensure success in the kitchen.Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such asOld-Fashioned Burgers, Classic Mashed Potatoes,andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
5. Modernist Cuisine: The Art and Science of Cooking
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Modernist Cuisine The Art and Science of CookingDescription
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way thats accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staffall dedicated to advancing the science of the culinary arts through creativity and experimentation.
6. Modernist Cuisine at Home
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Modernist Cuisine at HomeDescription
What can you make for dinner?
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.
7. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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The Flavor Bible The Essential Guide to Culinary Creativity Based on the Wisdom of America s Most Imaginative ChefsDescription
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
8. Modernist Cuisine 2017 Wall Calendar
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Modernist Cuisine 2017 Wall CalendarDescription
Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off the price of the book while supplies last. See full product description below for details.
2017 is going to be a beautiful year. See the stunning power of food come alive each month through some of the most iconic images from Modernist Cuisine: The Art and Science of Cooking. Available for the first time, the Modernist Cuisine 2017 wall calendar takes 14 of the books most striking photographs off the pages and places them onto your own walls. The Modernist Cuisine team creates their award-winning images with techniques not normally used in food photographythe avant-garde results have redefined the genre and sparked the curiosity of readers around the world. Each month serves up a new perspective of food that is sure to inspire you to push the boundaries and cook your own way. Discover the hidden beauty of simple ingredients, a magical view of cooking, and the breathtaking scientific phenomena that underlies all cuisine. In addition to U.S. and Canadian holidays, the Modernist Cuisine calendar also features the story behind each photo, a seasonal guide to some of our favorite ingredients, and a selection of food holidays for you to savor.
Love Modernist Cuisine? We do toowhich is why weve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.
This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Heres how it works:
- Purchase your Modernist Cuisine wall calendar.
- The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You wont immediately see the coupon-- it will be waiting for you when youre ready to preorder the book.
- Go to the Modernist Cuisine: The Art and Science of Cooking landing page.
- Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.
- Click or tap on the Clip Coupon button. This will apply the coupon discount to the book.
- Proceed to checkout. The coupon savings will appear on the final order page under the Place your Order button.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staffall dedicated to advancing the science of the culinary arts through creativity and experimentation.
9. The Photography of Modernist Cuisine
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The Photography of Modernist CuisineDescription
View food as you ve never seen it before.
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.
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.
With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.
10. ULTIMATE Molecular Gastronomy "Made Easy" Starter Kit + Bonus 300 Recipe CD Non-GMO Gluten-Free OU Kosher Certified Ingredients
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Ultimate Value in Molecular Gastronomy Kits - The Most Ingredients, Recipes and Tools of any Kit AvailableThe only Kits on Amazon that include an actual Recipe Book (250-pages) with Detailed Techniques and Ingredient Usage
Ultimate Choice for Molecular Gastronomy at any Level
Highest Quality Ingredients Assured by Strict Orthodox Union Certification Standards (*does not include gelatin sheets)
The only Manufacturer that offers FREE Molecular Gastronomy Technical Support and 100% Satisfaction Guarantee
Description
This Ultimate Molecular Gastronomy Kit has everything you need to master techniques and ingredients that will have them talking about your next dinner party for months. A comprehensive 250-page guide book will help you discover the secrets of Molecular Gastronomy in no time. Unlike other kits we provide an ample amount of 24 ingredients for the home cook along with the tools you will need. And you get FREE access to our technical support if you have any questions when using the ingredients. The ULTIMATE Molecular Gastronomy Made Easy Kit includes the following: a 250-page Recipe & Instruction Guide, 50g Super Agar, 50g Kappa Carrageenan, 50g Iota Carrageenan, 50g Methocel F, 50g Glycerin Flakes, 50g Kelcogel F Low Acyl Gellan Gum, 50g Sodium Alginate, 50g Calcium Chloride, 50g Calcium Lactate Gluconate, 50g Sodium Citrate, 50g Soy Lecithin Powder, 50g Xanthan Gum, 50g N-Zorbit Tapioca Maltodextrin, 50g Konjac Gum, 200g Isomalt, 50g Versawhip 600k, 50g Sucrose Esters, 50g Low Methoxyl Pectin, 50g Locust Bean Gum, 50g Ultra-tex 3, 50g Ultra-tex 8, 50g Guar Gum, 50g Pure-cote B790 or 50g Crisp Film, 20 Gelatin Sheets, 10 Miracle Berry Tablets, Perfect Caviar Maker, Spherification Spoon, Spherification Mold, 6' Spaghetti tubing, 100 pH Test Strips, 3 Anti-static Weighing Dishes, and High-Precision Digital Ingredient Scale. Compare this to any other kit on the market and you will see that Super Premium Molecular Gastronomy "Made Easy" is the absolute best value. What's more it comes with a 100% Money-Back Satisfaction Guarantee. Even though Amazon does not normally accept returns of grocery items, we will refund the full purchase price if you are not happy with this kit for any reason. Plus for a limited time the kit comes with a Bonus CD containing 300 additional recipes.11. The Big Fat Duck Cookbook
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CookbookDuck
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In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur.
The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. It will be a foodie's dream to open up The Fat Duck Book and discover just what goes on in the head of one of the world's most famous chefs. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...
12. Modernist Bread
Description
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumesuncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any bakerwhether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal bakerto embrace the possibilities of invention and follow your inspiration to make breads in your own way.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staffall dedicated to advancing the science of the culinary arts through creativity and experimentation.
13. Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
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Artisan PublishersDescription
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.
The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
14. Modernist Cuisine 2018 Wall Calendar
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Whether its an ants eye view of an illuminated chard leaf or a falling cup of coffee frozen in time, each photograph in the 2018 Modernist Cuisine calendar tells a unique story about the foods that we eat every day. The calendar features 14 brand new photographs by Modernist Cuisine founder Nathan Myhrvold. Inside this calendar youll see the inner workings of a mixer thats been cut in half, a kaleidoscopic view of vitamin C, and ordinary ingredients, like blueberries, transform into stunning monoliths. Myhrvold continually experiments with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. He utilizes research microscopes, writes custom software, designs special cameras and customized rigs, and builds robots to levitate hamburgers and help capture unbelievable shots of liquid in motion. Every image in the calendar is available as a large-format, limited-edition print at the Modernist Cuisine Gallery, located at The Forum Shops at Caesars Palace in Las Vegas.15. OFFICIAL Modernist Cuisine Value Pack (Molecular Gastronomy)
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Bundle Includes OFFICIAL Modernist Cuisine Spherification Kit and Gel Noodle Kit ($80 value) SAVE $10Developed by the publishers of MODERNIST CUISINE
Includes Tools and Ingredients to Ensure Your Success
Complete Illustrated Recipe Guide with Step-by-Step Photo Instructions
The Perfect Gift for Any Foodie
16. Modernist Cuisine Stainless Steel Slipcase