. "The Cooking Lab"@en . "978-0-9827610-0-7" . . . . . . "Modernist Cuisine"@fr . . . "978"^^ . . . . "17759"^^ . . . . . . . . . . . "Ryan Matthew Smith"@en . . "English"@en . . . . . . "711381030" . "2011-03-14"^^ . . . "Modernist Cuisine: The Art and Science of Cooking (in italiano: Cucina modernista: L'arte e la scienza della cucina) \u00E8 un libro di cucina del 2011 di , Chris Young e . Il libro \u00E8 un'enciclopedia ed una guida alla scienza della cucina contemporanea.I suoi sei volumi coprono tutti gli argomenti della cucina: 1. \n* La storia e i fondamenti 2. \n* Le tecniche e gli strumenti 3. \n* Le piante e gli animali 4. \n* Gli ingredienti e la preparazione 5. \n* Ricette 6. \n* Manuale di cucina"@it . . . "Modernist Cuisine: The Art and Science of Cooking (in italiano: Cucina modernista: L'arte e la scienza della cucina) \u00E8 un libro di cucina del 2011 di , Chris Young e . Il libro \u00E8 un'enciclopedia ed una guida alla scienza della cucina contemporanea.I suoi sei volumi coprono tutti gli argomenti della cucina: 1. \n* La storia e i fondamenti 2. \n* Le tecniche e gli strumenti 3. \n* Le piante e gli animali 4. \n* Gli ingredienti e la preparazione 5. \n* Ricette 6. \n* Manuale di cucina Presso il (Premi mondiali di libri da cucina Gourmand) del 2010 il libro \u00E8 stato menzionato come \"il pi\u00F9 importante libro da cucina dei primi dieci anni del XXI secolo."@it . . . . . . . "Modernist Cuisine: The Art and Science of Cooking"@en . . "Print"@en . . . . . . . . . "Modernist Cuisine: The Art and Science of Cooking"@en . . . "Modernist Cuisine"@it . . . . "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\u2014already cut in half\u2014was shot at high shutter speed, and the i"@en . . . . . . "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 publi\u00E9 en anglais par The Cooking Lab le 14 mars 2011, et en fran\u00E7ais par Taschen (Cologne, Allemagne) le 17 novembre 2011. Le livre n'est pas une encyclop\u00E9die 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 mat\u00E9riel, les viandes et l\u00E9gumes, les ingr\u00E9dients et les recettes, les plats cuisin\u00E9s et finalement un manuel de cuisine. Aux Gourmand World Cookbook Awards 2010, le livre fut nomm\u00E9 \u00AB le plus important livre de cuisine des dix premi\u00E8res ann\u00E9es du vingt-et-uni\u00E8me si\u00E8cle \u00BB et entra au Hall of Fame. Il a \u00E9t\u00E9 \u00E9galement nomm\u00E9 meilleur livre gourmand 2011 par Le Figaro. Contenant dans sa version anglaise 2 438 pages et pesant 23,7 kg, le livre a \u00E9t\u00E9 consid\u00E9r\u00E9 comme le \u00AB livre de cuisine des livres de cuisine \u00BB. Originellement \u00E9dit\u00E9 en anglais, des versions en fran\u00E7ais, allemand et espagnol sont parues fin 2011. La possibilit\u00E9 d'\u00E9ditions en une demi-douzaine d'autres langues est envisag\u00E9e."@fr . "TX651 .M94 2011" . . . "TX651 .M94 2011"@en . . . . "Modernist Cuisine"@en . . . . . . . "2438"^^ . "United States"@en . . . "Nathan Myhrvold with Chris Young and Maxime Bilet"@en . . . "1123865983"^^ . . . "The Cooking Lab" . . "31637084"^^ . . . . . . . . . . . . "2011-03-14"^^ . "711381030"^^ . "2438"^^ . "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 publi\u00E9 en anglais par The Cooking Lab le 14 mars 2011, et en fran\u00E7ais par Taschen (Cologne, Allemagne) le 17 novembre 2011. Le livre n'est pas une encyclop\u00E9die 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 mat\u00E9riel, les viandes et l\u00E9gumes, les ingr\u00E9dients et les recettes, les plats cuisin\u00E9s et finalement un manuel de cuisine. Aux Gourmand World Cookbook Awards 2010, le livre fut nomm\u00E9 \u00AB le plus important livre de cuisine des dix premi\u00E8res ann\u00E9es du vingt-et-uni\u00E8me si\u00E8cle \u00BB et entra au Hall of Fame. Il a \u00E9"@fr . "The six volumes of Modernist Cuisine"@en . . . . . "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\u2014already cut in half\u2014was shot at high shutter speed, and the images of both were combined into one in post production. The book was not published by a traditional publishing house. With no publishers thinking that the book would be profitable, Myhrvold and the culinary research and development lab known as The Cooking Lab published the book themselves. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics. At the 2010 the book was named \"the most important cookbook of the first ten years of the 21st century\" and was introduced into the group's hall of fame. Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), the work has been described as the \"cookbook to end all cookbooks.\" In 2012, Modernist Cuisine was condensed and adapted as the single-volume Modernist Cuisine at Home, better suited for the home cook, but which continues to feature the scientific recipe layout, with ingredients specified in traditional American volumetric units for convenience, as well as the more precise S.I. units of mass better suited to culinary science. The Modernist Cuisine Team together with chef also published the 2,642-page Modernist Bread (2017) and 1,708-page Modernist Pizza (2021)."@en . . . . . . . .