Modernist Cuisine: The Art and Science of Cooking – Volume 2: Techniques and Equipment

Modernist Cuisine- The Art and Science of Cooking - Volume 2- Techniques and Equipment

Modernist Cuisine: The Art and Science of Cooking – Volume 2: Techniques and Equipment

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书籍英文名:Modernist Cuisine: The Art and Science of Cooking – Volume 2: Techniques and Equipment 

书籍作者:Myhrvold Nathan

书籍简介:Learn about the techniques and equipment of Modernist cuisine in Volume 2. It includes a chapter on the science and techniques of traditional cooking, such as barbecuing and stir-frying, which it explains by making extensive use of illustrations and photography. 

This volume also contains chapters on the science-inspired tools of the Modernist kitchen and its modern cooking approaches, including baking in combi ovens and water-vapor ovens, cooking sous-vide, and cooking with a wide range of advanced equipment and ingredients, from homogenizers and vacuum pumps to liquid nitrogen and dry ice, as well as centrifuges, dehydrators, and cryogenic freezers.

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