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> Modernist Cuisine
* 상품가격 700,000원 14,000원
* 상품코드 0011_00012
* 제조회사 taschen
* 제조국 Germany
* 배송기간 2일 ~ 4일
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Modernist Cuisine: The Art and Science of Cooking is a cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. It was published by The Cooking Lab on 14 March 2011. The book is an encyclopedia and a guide to the science of contemporary cooking.[1] The 6 volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and one last volume kitchen manual.[2] At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced in the hall of fame.[3] Containing 2,438 pages and weighing in at 38.5 pounds (17.5 kg),[4] the book has been described as the “The cookbook to end all cookbooks.”

 {2400page, 381 x 445 x 368 (mm)}  Hardcover

6 VOLUMES

1. History &Fundamentals

348 Pages

  • Culinary Movements Through History
  • Microbiology in the Kitche
  • Food Safety
  • Food and Health
  • Heat and Energy
  • The Physics of Food and Water
  • Read about Volume 1

2 Techniques & Equipment

480 Pages

  • Traditional Cooking
  • Cooking in Modern Ovens
  • Cooking Sous Vide
  • The Modernist Kitchen
  • Read about Volume 2

3. Animals & Plants

408 Pages

  • How Muscle Works
  • Cutting and Cooking Meat and Seafood
  • Salting and Drying, Marinating, and Smoking
  • Plants as Food
  • Cooking Fruits and Vegetables Sous Vide
  • Pressure-Cooking, Microwaving, Frying, and Preserving Plant Foods
  • Read about Volume 3

4. Ingredients &Preparations

416 Pages

5. Plated-Dish Recipes

412 Pages

  • Tender Cuts of Meat
  • Tough Cuts of Meat
  • Poultry
  • Fish
  • Shellfish
  • Eggs
  • Starches
  • Fruits and Vegetables
  • Read about Volume 5

6. Kitchen Manual

374 Pages

Beautiful and highly prac­ti­cal. A spiral-bound kitchen man­ual printed on water­proof, tear-resistant syn­thetic paper. The man­ual fea­tures easy-to-use, con­densed ver­sions of all of the para­met­ric and exam­ple recipes in vol­umes 2, 3, and 4, as well as many com­po­nent recipes from the plated dishes pre­sented in vol­ume 5.






 
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