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Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history ...
Modernist Bread set consists of 5 volumes plus manual: [1]. Volume 1: History and Fundamentals ("covers bread history, health, and the fundamentals of science for bakers: microbiology, heat and energy, and the physics of water")
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Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza , its history and baking techniques, and a guide to the science behind it. Structure
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Myhrvold received the James Beard Foundation Award for cookbook of the year in 2012 [59] and an honorary degree from The Culinary Institute of America in 2013 [60] for his book Modernist Cuisine: The Art and Science of Cooking. His book Modernist Bread received a James Beard Foundation book award in 2018. [61]
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The Ten Commandments of Nouvelle Cuisine aim to set general guidelines for cooking nouvelle cuisine. [1] These commandments were published by the French food journalist Henri Gault. [2] The commandments are as follows: [3] Thou shalt not overcook. Thou shalt use fresh, quality products. Thou shalt lighten thy menu. Thou shalt not be ...
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