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Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
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Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
Modernist Cuisine French Edition
La révolution de l’art culinaire est en marche... La cuisine se réinvente.
Modernist Cuisine French Edition
Item #: 20980296

Modernist Cuisine French Edition

85% of respondents would recommend this to a friend

Item #: 20980296

XAF 498875

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What Stands Out

Comprehensive Techniques
Delve into advanced cooking methods and techniques that elevate everyday dishes to gourmet creations, setting a new standard in culinary art appreciated by both professional chefs and passionate home cooks.
Visual Learning
Richly illustrated with detailed photographs that guide readers through intricate processes, ensuring clear understanding and inspiring creativity in the kitchen, which makes culinary exploration enjoyable and fulfilling.
Innovative Perspectives
Offers a fresh take on classic French cuisine, combining science with art, helping users to discover unexpected flavors and textures while mastering both traditional and modern techniques.

Product Details

Discover the Modernist Cuisine French Edition Hardcover - December 1, 2011 at Ubuy Equatorial Guinea. Order online and explore a wide range of culinary skills and techniques in this exquisite edition.
  • La révolution de l’art culinaire est en marche. Tout comme les impressionnistes ont bouleversé des siècles de tradition, la cuisine moderniste est aujourd’hui en train de repousser les limites des arts culinaires. Des chefs novateurs dans des restaurants de réputation internationale comme elBulli, The Fat Duck, Alinea et wd~50 s’inspirent des techniques des laboratoires de recherche pour intégrer dans leur pratique les avancées de la science gastronomique et les derniers progrès de la technologie culinaire. Avec Modernist Cuisine: Art et science culinaire, un ouvrage de 2440 pages en six volumes, Nathan Myhrvold, Chris Young et Maxime Bilet ― scientifiques, inventeurs et cuisiniers accomplis ― vous livrent un ensemble de techniques d’inspiration scientifique pour préparer des plats confinant au sublime. En recourant à l’utilisation de bains-marie, d’homogénéiseurs, de centrifugeuses ou encore d’ingrédients comme les hydrocolloïdes, les émulsifiants et les enzymes, ces auteurs et leur équipe d’une vingtaine de collaborateurs du Cooking Lab sont parvenus à créer des saveurs et des textures nouvelles. Avec Modernist Cuisine, la cuisine se réinvente. Comment faire une omelette légère et tendre à l’extérieur, riche et crémeuse à l’intérieur? Ou des frites mousseuses au-dedans mais entourées d’une croûte croustillante et délicate et qui ne ramollit pas? Comment inclure une moule au cœur d’une sphère gélifiée obtenue à partir de son jus doux et saumâtre? Ou réaliser un beurre soyeux et onctueux uniquement à partir de pistaches? Modernist Cuisine vous livre le secret de toutes ces techniques et vous guide au travers d’explications illustrées pas à pas. Grâce à des milliers de photographies et de nombreux schémas, la science et la technologie des arts culinaires prennent véritablement vie. Par de nouveaux procédés photographiques étonnants, le lecteur est plongé au cœur même de la nourriture: depuis les fibres de viande microscopiques jusqu’au gril Weber vu tout entier en coupe, vous suivrez la cuisine dans tous ses états. Passez quelque temps en compagnie de ce livre, et votre regard sur la cuisine en sera à jamais modifié! Vous saurez ainsi: • pourquoi plonger des aliments dans de l’eau glacée ne stoppe pas leur cuisson; • à quel moment la cuisson à l’eau bouillante est plus rapide qu’à la vapeur; • pourquoi remonter la grille du barbecue ne fait pas baisser la température; • pourquoi la boulangerie est essentiellement une affaire de séchage; • pourquoi les aliments dorent mieux et sont meilleurs frits dans de la vieille huile; • comment les techniques de la cuisine moderne donnent des résultats parfaits sans le minutage précis ou le coup de chance des méthodes traditionnelles. Avec cet ouvrage exceptionnel, vous découvrirez: • des phénomènes scientifiques étonnants, qui sous-tendent les méthodes traditionnelles de préparation comme la cuisson au gril, le fumage et les sautés; • le guide le plus complet à ce jour sur la cuisine sous vide, indiquant les meilleurs choix pour les bains-marie, les emballages et les appareils à sceller; les stratégies de cuisine; les conseils en cas de problème; • des centaines de recettes paramétriques et de techniques en pas à pas pour préparer la viande et les produits de la mer (plus de 250 pages), ainsi que les fruits, les légumes et les céréales (130 pages); • des chapitres détaillés pour obtenir des résultats surprenants grâce à l’emploi de liants, de gelées, d’émulsions et de mousses, complétés de recettes et de formules pratiques; • plus de 300 pages de recettes à l’assiette inédites adaptées aux grands restaurants, ainsi que d’autres inspirées de grands chefs comme Grant Achatz, Ferran Adrià, David Chang, Heston Blumenthal, Wylie Dufresne, David Kinch et bien d’autres. Volume 1 : Histoire & Fondamentaux Volume 2 : Techniques & Équipement Volume 3 : Animaux & Végétaux Volume 4 : Ingrédients & Préparations Volume 5 : Recettes à l’assiette Volume 6 : Manuel du chef accompagné de recettes modèles et d’un index exhaustif, imprimé sur un papier résistant à l’eau.
Publisher The Cooking Lab
Publication date December 1, 2011
Edition French
Language French
Print length 2440 pages
ISBN-10 3836532573
ISBN-13 978-3836532570
Item Weight 52 pounds (23.59 kg)
Dimensions 10.31 x 13.98 x 12.99 inches (26.2 x 35.5 x 33 cm)

Who Should Buy?

Suitable For
  • Professional Chefs

    This book offers advanced techniques and innovative recipes that can elevate the skills of any professional chef.

  • Culinary Students

    Students pursuing culinary arts will benefit greatly from detailed explanations of modern cooking techniques and theory.

  • Food Enthusiasts

    Passionate home cooks eager to explore modernist techniques and sophisticated recipes will find inspiration and guidance.

Not Suitable For
  • Casual Cooks

    Individuals who cook occasionally may find the complexity and detailed techniques overly daunting and unnecessary.

Product Description

Have any Query? Chat with us

Customer Questions & Answers

  • Question: What is the Modernist Cuisine French Edition?

    Answer: The Modernist Cuisine French Edition is a comprehensive culinary work that explores innovative cooking techniques and scientific principles behind food preparation. This edition uniquely emphasizes French cuisine, providing readers with in-depth insights into traditional methods while integrating modern techniques. With detailed illustrations and precise recipes, it's both a valuable reference for chefs and a source of inspiration for home cooks. For instance, if you're looking to elevate your skills in sous-vide cooking or explore the depths of emulsification, this book serves as an essential guide.
  • Question: Who authored the Modernist Cuisine French Edition?

    Answer: The Modernist Cuisine French Edition is authored by Nathan Myhrvold and a team of culinary experts, including Chris Young and Maxime Bilet. Myhrvold, an accomplished chef and former Chief Technology Officer at Microsoft, brings a scientific perspective to cooking, promoting a methodical approach to culinary artistry. This collaborative effort ensures that each recipe and technique is backed by rigorous testing and expertise. Enthusiasts can leverage the insights from this team to refine their cooking skills and explore the intersection of science and art in the kitchen.
  • Question: What makes the French Edition different from the other editions?

    Answer: The French Edition stands out due to its focus on French culinary traditions while incorporating modernist techniques. Unlike other editions, which may cover a broader range of international cuisines, this version zeroes in on classic French dishes and methods, making it a crucial resource for those passionate about this particular culinary style. Readers can expect to encounter unique recipes like Coq au Vin and sophisticated techniques such as sous-vide cooking suited to classic French preparations, enhancing both flavor and presentation.
  • Question: How can beginners benefit from the Modernist Cuisine French Edition?

    Answer: Beginners can immensely benefit from the Modernist Cuisine French Edition due to its clear explanations and detailed illustrations that demystify complex techniques. The book is designed to guide novice cooks through foundational skills while encouraging them to experiment with modernist approaches. For example, a beginner can learn how to make a classic French sauce before diving into more advanced emulsification techniques. This balance helps build confidence in the kitchen while fostering a deeper appreciation for culinary arts.
  • Question: Are there any specific recipes tailored for professional chefs?

    Answer: Yes, the Modernist Cuisine French Edition contains a variety of recipes tailored specifically for professional chefs. The book dives deep into advanced techniques, making it a critical resource for culinary professionals seeking to refine their skills and expand their repertoire. Chefs can learn to create intricate dishes that require precision, such as soufflés or handmade pastries, using scientifically-backed methods that enhance flavor and texture. This depth is instrumental for chefs aiming to impress clientele with innovative takes on classic French cuisine.
  • Question: Does the book include information on kitchen equipment?

    Answer: Absolutely! The Modernist Cuisine French Edition includes valuable insights on the essential kitchen equipment needed to execute its advanced techniques. It features advice on selecting the right tools—whether it's immersion circulators for sous-vide cooking or blowtorches for caramelization—making it easier for cooks to gather the necessary gear. Having this information allows cooks of all levels to set up their kitchen strategically, ensuring they have the proper equipment to explore the culinary innovations discussed in the book.
  • Question: Can you provide examples of unique cooking techniques presented in this edition?

    Answer: The book showcases several unique cooking techniques that redefine traditional practices. Techniques like spherification, wherein liquids are transformed into caviar-like spheres, and sous-vide, allowing for precise temperature control during cooking, are prominently featured. These methods enable cooks to achieve textures and flavors that are difficult to accomplish with conventional techniques. For instance, using sous-vide can render meats exceptionally tender, while spherification can create surprising flavor bursts, enhancing the dining experience.
  • Question: Is the Modernist Cuisine French Edition suitable for home cooks?

    Answer: Yes, the Modernist Cuisine French Edition is indeed suitable for home cooks, although it delves into advanced techniques. It offers a wealth of information that appeals to both enthusiasts keen on learning modern cooking methods and those wanting to delve into French cuisine. The detailed instructions and educational content make it accessible for passionate cooks to try their hand at elevated techniques. Cooking a classic dish with a modern twist—like a deconstructed tarte tatin—becomes achievable even for those at home.
  • Question: Where can I buy the Modernist Cuisine French Edition in Equatorial Guinea?

    Answer: You can buy the Modernist Cuisine French Edition in Equatorial Guinea at Ubuy. Ubuy provides a convenient online shopping experience with a range of products, making it easy to find this culinary masterpiece. Shopping on Ubuy allows you to explore various options and enjoy a seamless purchasing process, ensuring that you get your hands on this essential culinary resource effortlessly.
  • Question: Are there companion resources available with this edition?

    Answer: Yes, the Modernist Cuisine French Edition is complemented by various companion resources. The authors have developed additional materials such as online videos and digital platforms that elaborate on the techniques covered in the book. These resources can include visual guides for visual learners looking to perfectly execute complex methods, thus enhancing the learning experience. By utilizing these resources, cooks can gain a better understanding of tasks like precision slicing or mastering the art of soufflé, ensuring an enriched culinary journey.

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XAF 498875

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Features & Benefits

  • 2440 pages in six volumes of scientific techniques for sublime dishes
  • Features innovative techniques used in world-renowned restaurants
  • Guided explanations and step-by-step illustrations
  • Thousands of photographs and diagrams bringing culinary science to life
  • Reveals secrets like achieving light, creamy omelettes
  • Will forever change your perspective on cooking

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