Modernist Cuisine At Home

Modernist Cuisine At Home Book PDF
✏Book Title : Modernist Cuisine at Home
✏Author : Maxime Bilet
✏Publisher :
✏Release Date : 2012
✏Pages :
✏ISBN : 0982761015
✏Available Language : English, Spanish, And French

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✏Modernist Cuisine at Home Book Summary : "This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

Modernist Cuisine At Home Book PDF
✏Book Title : Modernist Cuisine at Home
✏Author : Maxime Bilet
✏Publisher :
✏Release Date : 2012-10
✏Pages : 456
✏ISBN : 0982761015
✏Available Language : English, Spanish, And French

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✏Modernist Cuisine at Home Book Summary : "This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

The Photography Of Modernist Cuisine Book PDF
✏Book Title : The Photography of Modernist Cuisine
✏Author : Nathan Myhrvold
✏Publisher :
✏Release Date : 2013
✏Pages : 312
✏ISBN : 0982761023
✏Available Language : English, Spanish, And French

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✏The Photography of Modernist Cuisine Book Summary : 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include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos.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 Stainless Steel Slipcase Book PDF
✏Book Title : Modernist Cuisine Stainless Steel Slipcase
✏Author : Nathan Myhrvold
✏Publisher :
✏Release Date : 2017-11-07
✏Pages :
✏ISBN : 0999292900
✏Available Language : English, Spanish, And French

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✏Modernist Cuisine Stainless Steel Slipcase Book Summary : 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).

📒Modernist Bread ✍ Nathan Myhrvold

Modernist Bread Book PDF
✏Book Title : Modernist Bread
✏Author : Nathan Myhrvold
✏Publisher : Phaidon
✏Release Date : 2017
✏Pages : 2500
✏ISBN : 0982761058
✏Available Language : English, Spanish, And French

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✏Modernist Bread Book Summary : "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 Bread At Home ✍ Nathan Myhrvold

Modernist Bread At Home Book PDF
✏Book Title : Modernist Bread at Home
✏Author : Nathan Myhrvold
✏Publisher :
✏Release Date : 2022-10-15
✏Pages :
✏ISBN : 0999292978
✏Available Language : English, Spanish, And French

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✏Modernist Bread at Home Book Summary :

The Food And Drink Of Seattle Book PDF
✏Book Title : The Food and Drink of Seattle
✏Author : Judith Dern
✏Publisher : Rowman & Littlefield
✏Release Date : 2018-08-10
✏Pages : 276
✏ISBN : 9781442259775
✏Available Language : English, Spanish, And French

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✏The Food and Drink of Seattle Book Summary : 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.

Reference Sources For Small And Medium Sized Libraries Eighth Edition Book PDF
✏Book Title : Reference Sources for Small and Medium sized Libraries Eighth Edition
✏Author : Jack O'Gorman
✏Publisher : American Library Association
✏Release Date : 2014-02-25
✏Pages : 312
✏ISBN : 9780838912126
✏Available Language : English, Spanish, And French

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✏Reference Sources for Small and Medium sized Libraries Eighth Edition Book Summary : 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.

1 000 Foods To Eat Before You Die Book PDF
✏Book Title : 1 000 Foods To Eat Before You Die
✏Author : Mimi Sheraton
✏Publisher : Workman Publishing
✏Release Date : 2015-01-13
✏Pages : 1008
✏ISBN : 9780761183068
✏Available Language : English, Spanish, And French

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✏1 000 Foods To Eat Before You Die Book Summary : The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Modernist Cooking Made Easy Getting Started Book PDF
✏Book Title : Modernist Cooking Made Easy Getting Started
✏Author : Jason Logsdon
✏Publisher : Createspace Independent Pub
✏Release Date : 2012
✏Pages : 242
✏ISBN : 1481063316
✏Available Language : English, Spanish, And French

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✏Modernist Cooking Made Easy Getting Started Book Summary : Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!