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| - Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lack (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, barbecue grills, and woks, apparently caught in the act of cooking the food inside them, though this isn't physically possible; rather, each individual part of the cooking apparatus was hand-cut in a nearby metal shop and then photographed, the food—already cut in half—was shot at high shutter speed, and the i (en)
- Modernist Cuisine: The Art and Science of Cooking (in italiano: Cucina modernista: L'arte e la scienza della cucina) è un libro di cucina del 2011 di , Chris Young e . Il libro è un'enciclopedia ed una guida alla scienza della cucina contemporanea.I suoi sei volumi coprono tutti gli argomenti della cucina: 1.
* La storia e i fondamenti 2.
* Le tecniche e gli strumenti 3.
* Le piante e gli animali 4.
* Gli ingredienti e la preparazione 5.
* Ricette 6.
* Manuale di cucina (it)
- Modernist Cuisine : Art et science culinaires (en anglais Modernist Cuisine: The Art and Science of Cooking) est un livre de cuisine de Nathan Myhrvold, Chris Young et Maxime Bilet. Il fut publié en anglais par The Cooking Lab le 14 mars 2011, et en français par Taschen (Cologne, Allemagne) le 17 novembre 2011. Le livre n'est pas une encyclopédie mais un guide de l'art et de la science de la cuisine contemporaine. Les 6 livres couvrent l'histoire, les bases fondamentales, les techniques, le matériel, les viandes et légumes, les ingrédients et les recettes, les plats cuisinés et finalement un manuel de cuisine. Aux Gourmand World Cookbook Awards 2010, le livre fut nommé « le plus important livre de cuisine des dix premières années du vingt-et-unième siècle » et entra au Hall of Fame. Il a é (fr)
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