MODERNIST CUISINE - SLIPCASE (5 V. + KIT MANUAL)
R$ 2.199,90em até 10x de R$ 219,99 sem juros, ver mais opçõesEste produto tem frete grátis*
Produto sob encomenda
Previsão: 3 Semanas + Frete
Este produto pode ser retirado em loja
In this book, authors and their 20-person team of inventor and cooks have created a set that aims to reveal science-inspired techniques for preparing food, they have achieved different flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 'Modernist Cuisine' tries to offer step-by-step, illustrated instructions, as well as explanations of how these techniques work. Photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. With this book, readers may discover - Why plunging food in ice water doesn't stop the cooking process; When boiling cooks faster than steaming; Why raising the grill doesn't lower the heat; How low-cost pots and pans can perform better than expensive ones; Why baking is mostly a drying process; Why deep-fried food tastes best and browns better when the oil is older; How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand. Other features include - Insights into the science behind traditional food preparation methods such as grilling, smoking, and stir-frying; A comprehensive guide on cooking sous vide, including the options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips; More than 250 pages on meat and seafood and 144 pages on fruits, vegetables, and grains, including dozens of parametric recipes and step-by-step techniques; Some chapters explaining how to achieve results by using thickeners, gels, emulsions, and foams, including example recipes and many formulas; Some 300 pages of recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others.