Modernist cuisine: El arte y la ciencia de la cocina by Nathan Myhrvold, Chris Young, Maxime Bilet

Modernist cuisine: El arte y la ciencia de la cocina


Modernist.cuisine.El.arte.y.la.ciencia.de.la.cocina.pdf
ISBN: 9783836532587 | 2440 pages | 82 Mb

Download Modernist cuisine: El arte y la ciencia de la cocina



Modernist cuisine: El arte y la ciencia de la cocina Nathan Myhrvold, Chris Young, Maxime Bilet
Publisher: Taschen America, LLC


Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." — Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person ...

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