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    Modernist Cuisine Table of Contents

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    ModernistCuisine
    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. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a massive, five-volume 2,200-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. Reviews "This book will change the way we understand the kitchen." --Ferran Adrià “The most important book in the culinary arts since Escoffier.” --Tim Zagat “The cookbook to end all cookbooks.” --David Chang "A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal "Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

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    Modernist Cuisine Table of Contents

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    ModernistCuisine
    8K views4 pages
    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. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a massive, five-volume 2,200-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. Reviews "This book will change the way we understand the kitchen." --Ferran Adrià “The most important book in the culinary arts since Escoffier.” --Tim Zagat “The cookbook to end all cookbooks.” --David Chang "A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal "Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

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    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. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a massive, five-volume 2,200-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. Reviews "This book will change the way we understand the kitchen." --Ferran Adrià “The most important book in the culinary arts since Escoffier.” --Tim Zagat “The cookbook to end all cookbooks.” --David Chang "A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal "Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

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    Modernist Cuisine Table of Contents

    Uploaded by

    ModernistCuisine
    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. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a massive, five-volume 2,200-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. Reviews "This book will change the way we understand the kitchen." --Ferran Adrià “The most important book in the culinary arts since Escoffier.” --Tim Zagat “The cookbook to end all cookbooks.” --David Chang "A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal "Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

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    of 4

    Foreword by Ferran AdriÀ

    Foreword by Heston BlumentHal


    Our Culinary Journeys

    volume 1:
    history and fundamentals
    chapter 1: history 2
    Origins of Cooking....................................................... 6
    Evolution and Revolution.......................................... 14
    The Seeds of Modernism........................................... 32
    The Modernist Revolution........................................ 52
    The Story of this Book............................................... 82
    About the Recipes...................................................... 92

    chapter 2: Microbiology for cooks 102


    Microbes as Germs................................................... 106
    Foodborne Illness..................................................... 110
    Parasitic Worms........................................................ 120
    Protists...................................................................... 126
    Bacteria..................................................................... 130
    Bacterial Growth...................................................... 142
    Bacterial Death......................................................... 148
    Viruses....................................................................... 152
    Prions........................................................................ 156

    chapter 3: Food Safety 162


    The Complex Origins of Food Safety Rules........... 166
    Common Misconceptions....................................... 174
    Understanding the FDA Rule Book........................ 182
    Simplifying Food Safety with Science.................... 190
    Hygiene..................................................................... 196

    chapter 4: Food and Health 208


    Dietary Systems........................................................ 214
    Medical Dietary Systems......................................... 222
    Nonmedical Dietary Systems.................................. 240
    Modernist Ingredients............................................. 250

    chapter 5: Heat and Energy 260


    The Nature of Heat and Temperature..................... 264
    Energy, Power, and Efficiency................................. 272
    Heat in Motion......................................................... 277

    chapter 6: The Physics of Food and Water 292


    Water is Strange Stuff............................................... 296
    The Energy of Changing States............................... 300
    Freezing and Melting............................................... 304
    Vaporization and Condensation.............................. 314
    Sublimation and Deposition.................................... 326
    Water as a Solvent..................................................... 330
    Water Quality and Purity......................................... 335

    Page references of the form 4·381 refer to volume 4, page 381


    volume 2:
    techniques and equipment
    chapter 7: Traditional Cooking 2
    Grilling.......................................................................... 6
    Broiling....................................................................... 18
    Roasting...................................................................... 28
    Panfrying a la Plancha................................................ 36
    Sautéing....................................................................... 44
    Stir-Frying................................................................... 48
    Covered Sautéing....................................................... 58
    Boiling......................................................................... 62
    Steaming...................................................................... 70
    Canning....................................................................... 74
    Pot-Roasting and Stewing.......................................... 92
    Baking........................................................................ 100
    Cooking in Oil.......................................................... 114
    Smoking.................................................................... 132

    chapter 8: Cooking in Modern Ovens 150


    Cooking with Moist Air........................................... 154
    Cooking with Microwaves....................................... 182

    chapter 9: Cooking Sous Vide 192


    Why Sous Vide?........................................................ 198
    Packaging Food for Sous Vide................................. 208
    Sous Vide Equipment............................................... 228
    Strategies for Cooking Sous Vide............................ 242
    Strategies for Chilling and Reheating..................... 252
    Blanching and Searing for Sous Vide...................... 266

    chapter 10: The Modernist Kitchen 280


    Extracting Flavors.................................................... 288
    Infusing Essences..................................................... 318
    Juicing....................................................................... 332
    Filtering..................................................................... 350
    Concentrate!............................................................. 378
    Cutting ’Em Down to Size....................................... 398
    Drying....................................................................... 428
    Cryogenic Freezing and Carbonating..................... 456

    volume 3:
    ANIMALS and plants
    chapter 11: Meat and Seafood 2
    How Muscle Works...................................................... 6
    Converting Muscle into Meat.................................... 36
    Cutting........................................................................ 48
    Cooking Meat and Seafood....................................... 74
    Cooking Skin and Innards....................................... 120
    Salting and Drying................................................... 158
    Marinating................................................................ 196
    Smoking.................................................................... 214
    Restructuring............................................................ 224
    chapter 12: Plant Foods 258
    Plants as Food........................................................... 262
    Cooking Sous Vide................................................... 286
    Pressure-Cooking..................................................... 298
    Microwaving............................................................. 310
    Frying........................................................................ 314
    Preserving................................................................. 344
    Modifying Textures.................................................. 374

    volume 4:
    ingredients and preparations
    chapter 13: Thickeners 2
    How Thickening Works............................................. 12
    Strategies for Thickening........................................... 14
    Starches....................................................................... 20
    Hydrocolloids............................................................. 38

    chapter 14: Gels 64


    How Gelling Works.................................................... 70
    Egg Gels...................................................................... 74
    Dairy and Tofu Gels................................................. 102
    Gelling with Hydrocolloids..................................... 124
    Fluid Gels.................................................................. 176
    Spherification........................................................... 184

    chapter 15: Emulsions 196


    How Emulsification Works...................................... 200
    Methods of Emulsifying.......................................... 206
    Modernist Emulsions............................................... 214

    chapter 16: Foams 240


    How Foams Work..................................................... 244
    Forming Foams......................................................... 252
    Kinds of Foams......................................................... 262

    chapter 17: Wine 316


    What Makes a Great Wine....................................... 322
    Tasting Wine............................................................. 334

    chapter 18: Coffee 354


    From Cherry to Bean............................................... 358
    Brewing..................................................................... 364
    Espresso.................................................................... 372
    The Art of Milk and Coffee..................................... 390
    Achieving Consistency............................................ 396

    volume 5: Plated-Dish recipes

    About the recipes i


    chapter 19: Tender Cuts 2
    Beef Rib Steak
    Mushroom Swiss Burger
    Autumn Harvest Pork Roast
    Rack of Lamb with Garlic
    Blanquette de Veau
    Choucroute Royale
    chapter 20: Tough Cuts 40
    Braised Short Ribs
    Modernist Pot-au-Feu
    Hungarian Beef Goulash
    Osso Buco Milanese
    American BBQ
    Cassoulet Toulousain (Autumn and Spring)
    Historic Lamb Curries
    Sunday Pork Belly

    chapter 21: Poultry 106


    Foie Gras à la Vapeur
    Poularde en Vessie
    Duck Apicius
    Pigeon en Salmis
    Guinea Hen Tajine

    chapter 22: Fish 140


    Fish and Chips
    Hamachi Maltaise
    Monkfish with Mediterranean Flavors
    Skate in Black Butter
    Salmon Rus
    Malaysian Steamed Snapper
    Black Cod “Frédy Girardet”
    Hawaiian Poke

    chapter 23: Shellfish 176


    Shrimp Cocktail
    Lobster Américaine
    Thai Crab Miang
    Pulpo a la Gallega
    Shellfish Omakase
    Oyster Stew

    chapter 24: Eggs 208


    The Breakfast Egg
    Mushroom Omelet
    Oeuf en Meurette

    chapter 25: Starches 222


    Cocoa Tajarin
    Spaghetti alle Vongole
    Russian Pelmeni
    Paella Valenciana
    Astronaut Ramen
    Shanghai Soup Dumplings

    chapter 26: Fruits and Vegetables 258


    Onion Tart
    Lentil Salad
    Sweet Pea Fricassee
    Strawberry Gazpacho
    Crispy Cauliflower
    Watermelon Bulgogi

    glossarIes of Culinary and tECHNICAL Terms


    Sources OF iNGREDIENTS AND eQUIPMENT, Reference Tables
    tHE mODERNIST cUISINE tEAM, Acknowledgments, cREDITS
    Index

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