Modernist Cuisine: The Art and Science of Food

Modernist Cuisine is a six-volume, 2,438-page set that is des­tined to rein­vent cook­ing. The lav­ishly illus­trated books use thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging. No Dealer Discount on this item.

1. History & Fundamentals - 348 Pages

• Culinary Movements Through History
• Microbiology in the Kitchen
• Food Safety
• Food and Health
• Heat and Energy
• The Physics of Food and Water
  Read about Volume 1

2. Techniques & Equipment - 480 Pages

• Traditional Cooking
• Cooking in Modern Ovens
• Cooking Sous Vide
• The Modernist Kitchen
  Read about Volume 2

3. Animals &Plants - 408 Pages

• How Muscle Works
• Cutting and Cooking Meat and Seafood
• Salting and Drying, Marinating, and Smoking
• Plants as Food
• Cooking Fruits and Vegetables Sous Vide
• Pressure-Cooking, Microwaving, Frying, and Preserving Plant Foods
  Read about Volume 3

4. Ingredients & Preparations - 416 Pages

• Thickeners
• Gels
• Emulsions
• Foams
• Wine
• Coffee
  Read about Volume 4

 5. Plated-Dish Recipes - 412 Pages

• Tender Cuts of Meat
• Tough Cuts of Meat
• Poultry
• Fish
• Shellfish
• Eggs
• Starches
• Fruits and Vegetables
  Read about Volume 5

6. Kitchen Manual - 374 Pages

Beautiful and highly prac­ti­cal. A spiral-bound kitchen man­ual printed on water­proof, tear-resistant syn­thetic paper. The man­ual fea­tures easy-to-use, con­densed ver­sions of all of the para­met­ric and exam­ple recipes in vol­umes 2, 3, and 4, as well as many com­po­nent recipes from the plated dishes pre­sented in vol­ume 5. 

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