Modernist Cuisine at Home

Our groundbreaking six-volume work, Modernist Cuisine, was a revelation for all passionate and professional cooks with its fundamental analyses of cooking techniques, refined recipes, and stunning photographs. This new book now offers an introduction to the secrets of culinary art for an even broader audience, demonstrating how beginners and aspiring home cooks can benefit from the innovations of modernist cuisine. Modernist Cuisine at Home sets new standards for cookbooks with its concept. It is the ultimate guide for anyone looking to implement world-class culinary techniques at home. In this spectacularly illustrated book, Nathan Myhrvold and Maxime Bilet revisit the themes of the 2,500-page work, this time also catering to cooks who are not professional chefs. These discussions are complemented by entirely new recipes that can be prepared with common ingredients and equipment. With the same pursuit of perfection that was fundamental to Modernist Cuisine, this book translates the techniques and methods from Nathan Myhrvold's Cooking Lab to kitchen classics like steaks, herb omelets, and raspberry panna cotta, as well as specialties like clams in creamy pistachio sauce and sous-vide cooked snails. The 456-page book contains all the information you need to set up a modern kitchen at home. All recipes are also summarized in a separate 230-page recipe booklet. The more than 400 new recipes, mostly illustrated with helpful step-by-step photos, allow you to prepare dishes of the highest quality at home with ease.