Modernist Cuisine 2 Pdf Download
Modernist Cuisine 2 Pdf Download
Modernist cuisine is a term that refers to the innovative and experimental approach to cooking that combines scientific knowledge, artistic creativity, and cutting-edge technology. Modernist cuisine aims to challenge the conventional wisdom and traditions of cooking, and explore new possibilities of flavor, texture, appearance, and presentation. Modernist cuisine is also known as molecular gastronomy, avant-garde cuisine, or techno-emotional cuisine.
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One of the most comprehensive and authoritative sources of modernist cuisine is the six-volume book set titled Modernist Cuisine: The Art and Science of Cooking, written by Nathan Myhrvold, Chris Young, and Maxime Bilet. The book set covers topics such as the history and principles of modernist cuisine, the techniques and equipment used in modernist cooking, the ingredients and recipes of modernist dishes, and the photography and art of modernist food. The book set has been praised by critics and chefs alike as a masterpiece of culinary literature and a revolution in the field of gastronomy.
The second volume of the book set, titled Techniques and Equipment, focuses on the methods and tools of modernist cuisine. It covers topics such as traditional techniques (such as barbecuing and stir-frying), science-inspired techniques (such as sous vide and spherification), and novel techniques (such as centrifugation and cryogenic freezing). It also explains how to use various modernist equipment, such as sous vide machines, centrifuges, dehydrators, pressure cookers, vacuum sealers, homogenizers, rotary evaporators, and more. The volume also includes hundreds of recipes that demonstrate how to apply these techniques and equipment to create stunning modernist dishes.
If you are interested in learning more about modernist cuisine and its techniques and equipment, you may want to download the PDF version of the second volume of Modernist Cuisine: The Art and Science of Cooking. You can find some links to download the PDF file below:
: This is the official website of the book set, where you can find more information about the contents, authors, reviews, and awards of the book set. You can also order the print version or the digital version of the book set from this website.
: This is a link to download a PDF file of the second volume of the book set from a document-sharing website. The file size is 81.6 MB and the author is Elisabet Czekus. The file was uploaded by a user who claimed to have the permission to share it.
: This is a link to an online archive where you can find scanned images of all six volumes of the book set. You can view or download the images for free from this website.
We hope you enjoy reading and learning from this amazing book on modernist cuisine. Happy cooking!