The book that’s taking the culinary world by storm

Chefs Warehouse has been offered something very special that we’d like to pass on to you. It comes at a price, but those who’ve devoured the new six-book set Modernist Cuisine: The Art and Science of Cooking say they now view cooking professionally and eating in a whole different light.

“This book will change the way we under­stand the kitchen.” — Ferran Adrià

“The most impor­tant book in the culi­nary arts since Escoffier.”— Tim Zagat

Some aspects these books explore:

How do you make an omelette light and ten­der out­side but rich and creamy inside? Create French fries with a light and fluffy inte­rior and a del­i­cate, crisp crust that doesn’t go soggy? Imagine encasing a mus­sel in a gelled sphere of its own sweet and briny juice. Consider cre­ating a silky-smooth pis­ta­chio cream from only the nuts?

Find step-by-step illus­trated instruc­tions, thou­sands of orig­i­nal pho­tographs and dia­grams. New pho­to­graphic tech­niques take readers inside the food to see cook­ing in action all the way – see the brilliant hamburger below – from micro­scopic meat fibres to an entire Weber grill in cross-section.

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet – scientists, inventors, and accomplished cooks – have created a six-volume set (2400 pages) that reveals science-inspired techniques for preparing food. With their 20-person team at The Cooking Lab, they’ve created astounding new flavours and textures using tools such as water baths, homogenizers and centrifuges. Their ingredients include hydro­col­loids, emulsifiers, and enzymes.

Read the most comprehensive guide published on cooking sous vide. Learn how to achieve amazing results using thickeners, gels, emulsions and foams, including recipes and formulas. Find insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying. Explore 300 pages of recipes for plated dishes at top-tier restaurants.

More at modernist cuisine

Pre-order this six-book set now. R8325 per set. Stock available from mid October. Call Chefs Warehouse at Tel 021 422 0128.