Modernist Cuisine at Home


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  • Publisher: The Cooking Lab;
  • illustrated edition (October 8, 2012)
  • Language: English
  • Hardcover : 456 pages
  • Size: 41.91 x 29.21 x 7.37 cm
SKU: modernist-cuisine-at-home Categories: , , ,


*Only one in stock, second hand- in excellent condition, final sale.Modernist cooking at homeThe culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens.

Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have assembled all the essential information every cook needs to equip a modern kitchen, master modernist techniques, and make hundreds of stunning recipes. The book includes a spiral-bound cookbook that reprints all recipes and reference charts on waterproof, tear-resistant paper.

More than 400 new recipes are included, most with step-by-step photos that make it easy to bring the highest quality dishes to your own table.

Among the amazing techniques you’ll find are:- how to cook fish and steak perfectly every time;- how to use a pressure cooker to make broths in a fraction of the usual time while preserving flavors;- the secret to making sumptuous soups and caramelized vegetable purées quickly;- how to equip your home oven to make pizzas as crispy as those made in a brick wood-fired oven;

As well as recipes for:- perfect eggs and breathtaking omelets;- sauces and hollandaise that are wonderfully rich, perfectly smooth and never separate;- a flawless cheeseburger and an ultra-cold milkshake;- chicken wings enhanced with modern techniques, plus seven outstanding sauces and coatings;- Macaroni and cheese, including stovetop, baked and fat-free versions that can be made with any cheese blend.

Cooking like a modernist chef at home requires the right tools, but they’re cheaper and easier to find than you might think. You’ll also learn how to get the most out of the kitchen appliances you already own. Learn how to use your microwave to steam fish and vegetables to perfection, prepare exceptional beef jerky, and fry delicate herbs.

The first 100 pages of the book are a wealth of useful information, such as:

– how to test the accuracy of a thermometer, and why it’s time to go digital;- how to use a blowtorch to sear food quickly and beautifully;- how to marinate meats faster and more evenly by injecting brine;- the countless uses of a whipped cream siphon beyond whipped cream;- why those expensive copper pans may not be worth the price;- how to fry without a deep fryer;- how to stop worrying and get the most out of your pressure cooker;- how to cook sous vide at home with improvised equipment, a special water bath, or a combo oven.

Modernist Cuisine at Home is an indispensable guide for anyone with a passion for food and cooking.

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