Modernist Cooking
A six-volume set that explains and beautifully demonstrates many options available to chefs today. Many of the recipes call for unusual ingredients, some of them with off-putting chemical names. None, however, is synthesized in a lab, but rather extracted from natural products such as seaweed. This is an imperative book for cooking professionals; for home cooks, it’s a bit much. Home cooks might prefer Modernist Cooking at Home which has the same style but with more approachable preparations. Copyright 2011, first edition, hardcover, full-color, vol one (HIstory and Fundamentals) 335 pages; vol two (Techniques and Equipment) 473 pages; vol three (Animals and Plants) 402 pages; vol four (Ingredients and Preparations) 410 pages; vol 5 (Plated-dish Recipes) 285 pages, 112 appendix pages; vol 6 (Kitchen Manual) 363 pages; condition excellent (slight shelf wear)
A six-volume set that explains and beautifully demonstrates many options available to chefs today. Many of the recipes call for unusual ingredients, some of them with off-putting chemical names. None, however, is synthesized in a lab, but rather extracted from natural products such as seaweed. This is an imperative book for cooking professionals; for home cooks, it’s a bit much. Home cooks might prefer Modernist Cooking at Home which has the same style but with more approachable preparations. Copyright 2011, first edition, hardcover, full-color, vol one (HIstory and Fundamentals) 335 pages; vol two (Techniques and Equipment) 473 pages; vol three (Animals and Plants) 402 pages; vol four (Ingredients and Preparations) 410 pages; vol 5 (Plated-dish Recipes) 285 pages, 112 appendix pages; vol 6 (Kitchen Manual) 363 pages; condition excellent (slight shelf wear)
A six-volume set that explains and beautifully demonstrates many options available to chefs today. Many of the recipes call for unusual ingredients, some of them with off-putting chemical names. None, however, is synthesized in a lab, but rather extracted from natural products such as seaweed. This is an imperative book for cooking professionals; for home cooks, it’s a bit much. Home cooks might prefer Modernist Cooking at Home which has the same style but with more approachable preparations. Copyright 2011, first edition, hardcover, full-color, vol one (HIstory and Fundamentals) 335 pages; vol two (Techniques and Equipment) 473 pages; vol three (Animals and Plants) 402 pages; vol four (Ingredients and Preparations) 410 pages; vol 5 (Plated-dish Recipes) 285 pages, 112 appendix pages; vol 6 (Kitchen Manual) 363 pages; condition excellent (slight shelf wear)