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The Cooking Lab published a less expensive, two-volume sequel, titled Modernist Cuisine at Home, coauthored by Myhrvold and Bilet, in October 2012. [18] The Photography of Modernist Cuisine, with 405 photographs and background details for each, including 127 from the 6-volume set and unpublished ones, was published in 2013. [19]
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")
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
How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for seasoning
The "Food Wish Method": Chef John's Mathematical Formula for Cooking Prime Rib. Multiply the exact weight of your prime rib by 5 minutes (round up to the nearest minute).
That book, which earned a James Beard Foundation Award for "cookbook of the year" in 2012, was followed by the books Modernist Cuisine at Home, [48] The Photography of Modernist Cuisine, [49] Modernist Bread, [50] and Modernist Pizza, [51] all self-published by Myhrvold and with him as lead author.
That vista includes La Sagrada Familia (general tickets from €26/£21.60, or €36/£30 with access to the towers, book in advance, daily), the undisputed champion of Catalonian attractions ...
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
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