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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")
Grant Achatz (/ ˈ æ k ɪ t s / AK-its) (born April 25, 1974) [1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
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Emotional cuisine [46] Experimental cuisine; Forward-thinking movement – term used at Grant Achatz's Alinea [47] Kitchen science [3] Modern cuisine [48] Modernist cuisine, which shares its name with a cookbook by Nathan Myhrvold, [49] and which is endorsed by Ferran Adrià of El Bulli and David Chang; Molecular cuisine [50] [51] Molecular ...
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Myhrvold is the principal author of a culinary text entitled Modernist Cuisine: The Art and Science of Cooking, [46] released in March 2011, on the application of scientific research principles and new techniques and technology to cooking. [47]