MODERNIST CUISINE at Home | COOK BOOK | Taschen Verlag
VAT included. Shipping calculated at checkout
Description
Taschen's 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 and ongoing success, this new publication brings the Modernist Cuisine brand and movement to an even wider audience, ensuring that even the enthusiastic amateur or beginner can profit 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.
The authors:
Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with more than 250 patents issued or pending—including several related to food technology. Until 1999, Myhrvold was the first chief technology officer at Microsoft, establishing Microsoft Research and overseeing many advanced technology projects. After working for two years as a stagier at Seattle’s top French restaurant, Rover’s, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Myhrvold has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in The New York Times Magazine, Wired, and Gourmet’s Diary of a Foodie television series on PBS. Myhrvold’s formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.
Maxime Bilet received a BA in creative writing, literature, and visual art from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack’s Luxury Oyster Bar and was quickly hired by Jack Lamb to be head chef there. Moving to London, he accepted a stage with Heston Blumenthal’s development team at The Fat Duck. Just prior to joining the culinary team at The Cooking Lab as head chef of researchand development, Bilet trained as sous chef to open the London branch of Auberge de L’Ile.
Shipping & Returns
Germany - free shipping from 59 € order value
If you order our design products by 2 p.m., you will usually receive them within 1-2 working days.
All later orders on working days, which only contain products that can be delivered immediately, will be dispatched on the following working day
Europe - free shipping from 85 € order value
Products that can be delivered immediately will usually be with you within 4-6 working days.
How is my order shipped?
Your order will be shipped via our partners DHL & UPS within Germany and the EU.
How much are the shipping costs?
Within Germany, many orders are shipped free of charge. We charge a flat rate of €5.90 for the shipping of your order within Germany and shipping is free for you from an order value of €59.
Bulky goods shipping costs of €19.95 may apply for individual items that exceed the standard package size. These will be calculated at check-out.
Shipping to most EU countries costs a flat rate of €9.90 and is free of charge for orders over €85. All shipping details
How can I return products?
You can return ordered products up to 30 days after receipt of your order. More information
If you would like to return an item, send us an email to orders@charlesandmarie.com with the order number and information about which products you would like to return. Please pay for the return shipping - this of course does not apply to justified complaints.
A different delivery time is displayed
If a product can only be pre-ordered or is not in stock, it cannot be delivered immediately. In this case, you can find the deviating delivery time on the product page. As soon as we have the product available and dispatched again, you will receive it within the delivery times stated above.
This product has no reviews yet.
