Modernist Cuisine: The Art & Science of Cooking by Myhrvold, Nathan

Modernist Cuisine: The Art & Science of Cooking

ModernistCuisine: The Art and Science of Cooking is a revolutionary treatmentof cooking that pushes the boundaries of...
$1,324.85 AUD
$1,324.85 AUD
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Author: Nathan Myhrvold
Format: Boxed Set
Language: English
Subtotal: $1,324.85

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Modernist Cuisine: The Art & Science of Cooking by Myhrvold, Nathan

Modernist Cuisine: The Art & Science of Cooking

$1,324.85

Modernist Cuisine: The Art & Science of Cooking

$1,324.85
Author: Nathan Myhrvold
Format: Boxed Set
Language: English
Modernist
Cuisine: The Art and Science of Cooking
is a revolutionary treatment
of cooking that pushes the boundaries of the culinary arts. Winner of the 2012
James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook
Hall of Fame, and named one of the best cookbooks of the century by the New
Yorker, its six volumes explore the history of cuisine and explain the science
of cooking in a way that's 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
photographs and otherworldly techniques, this set will inspire you to innovate
in your own kitchen. Published in five languages and with over 50,000 copies in
print, Modernist Cuisine is now available in a beautiful
stainless-steel slipcase with the MC logo die-cut on the sides.

Author: Nathan Myhrvold,Chris Young,Maxime Bilet
Publisher: Cooking Lab
Published: 09/21/2021
Pages: 2400
Binding Type: Boxed Set
Weight: 50.70lbs
Size: 16.00h x 14.30w x 13.50d
ISBN: 9781734386141

About the Author
Myhrvold, Nathan: -



Nathan Myhrvold is
the founder of Modernist Cuisine and the lead author of the Modernist Cuisine
books. The series encompasses five in-depth cookbooks that span the topics of
bread, pizza, and modernist cooking techniques as well as two coffee table books
that are dedicated to Myhrvold's stunning food photography. He routinely pushes
the boundaries of culinary science as a chef, photographer, scientist, and
writer. Myhrvold, who has led the production of all seven titles, assembled the
Modernist Cuisine team to share the art and science of cooking with others. He
opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of
requests to purchase the photographs he'd taken for the Modernist Cuisine
books.



In addition to his
culinary photographic pursuits, the former CTO of Microsoft is the co-founder
and CEO of Intellectual Ventures. He is an avid inventor and prolific author in
the fields of technology, paleontology, climatology, energy, bioterrorism, and
more. He holds several degrees, including a doctorate in theoretical and
mathematical physics; master's degrees in economics, geophysics, and space
physics; a bachelor's degree in mathematics; and a culinary diploma from École
de Cuisine La Varenne.





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