Modernist Cuisine at Home - by Maxime Bilet & Nathan Myhrvold (Hardcover)

About the Book

From the creators of Modernist Cuisine comes a title that translates the art of fine dining to classic home dishes and brings restaurant quality delicacies to the amateur's kitchen. This 456-page volume includes all the essential information to stock and run a modern home kitchen. Recipes, equipment guidance, and ingredient advice are illustrated with helpful step-by-step photos in all the quality and quirkiness that made this book's predecessor such a hit.

Book Synopsis

Our groundbreaking and encyclopedic six-volume publication Modernist Cuisine, with its decoding of cooking techniques, sophisticated recipes, and stunning photography, was a revelation for serious and aspiring chefs alike. Following on that spectacular success, Modernist Cuisine at home brings the movement to a wider audience, ensuring that even the enthusiastic amateur or beginner can benefit from cutting-edge innovation.

Destined to set a new standard for home cookbooks, Modernist Cuisine at Home is the ultimate companion for anyone and everyone who wants to master world-class culinary techniques in their own kitchens. In a lavishly illustrated guide, Nathan Myhrvold and Maxime Bilet, co-authors of the original volumes, revisit their themes for cooks of all skill levels, complete with all-new recipes, specially tailored to the most accessible ingredients and equipment.

Drawing on the same commitment to perfection that produced Modernist Cuisine, this publication applies the methods of Nathan Myhrvold's Cooking Lab to classic home dishes, from hamburgers and wings to macaroni and cheese, as well as to delicacies such as pistachio clam chowder and sous vide snails.

The main 456-page volume includes all the essential information that any cook needs to stock and run a modern home kitchen; how-to features, ingredients advice, equipment guidance, and more than 400 new recipes, most with helpful step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table. All recipes are also reprinted in a separate 230-page kitchen manual, lightweight and plastic-bound.

Review Quotes

"40 pounds of lushly photographed' scientifically detailed techniques meant to serve as the Gray's Anatomy of the kitchen...The soon-to-be trilogy has become this decade's most influential work about food."-- "Forbes"

"These books present their audience with a unique and insightful interpretation of food in many different ways."-- "Ultravie.co.uk"

"A beautiful, clear, precise work of reference with genuinely practical recipes and superlative images to back them up; leafing through at random, I came across four pages on how to cook a grilled chicken. Appetising!... I'm going straight to the kitchen."-- "Gaultmillau.fr"

"A courageous editorial undertaking, an obligatory and visually overwhelming gift for all gourmets."-- "Tagesspiegel"

"Carefully styled objects of desire and instinct. All this week's "can't-miss" items are present and correct... Contemporary recipes, essential techniques and star products: infinite knowledge finally available at the turn of the page - and in beginner's format - from the Escoffier of the new millennium."-- "Grazia"

"Experience the taste of excitement. With a spectacular page layout and stunning photographs, this book marks a watershed in gastronomic literature. The comprehensive cookbook we have been waiting for."-- "GEO Libros"

"It's didactic in the extreme but without being overly intrusive."-- "Blog Simons Says"

"Overflowing with remarkable illustrations and descriptions, this colourful work, sizzling with flavour, work will bring joy to the heart of the amateurs and professional alike - and, of course, to the taste buds of their guests."-- "Lounge"