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'Modernist Cuisine at Home', by Nathan Myhrvold with Maxime Bilet, is destined to set a standard for home cookbooks. The authors have collected in this 456-page volume all the information that he thinks that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. The book also applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 recipes are included, most with step-by-step photos. Among the techniques readers will find are - how to cook fish and steak perfectly every time, whether they're in the kitchen, the backyard, or tailgating in a parking lot; how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor; the secret to making quick, sumptuous caramelized vegetable soups and purees; how to outfit home oven to make pizzas as crispy as people would get from a wood-fired brick ovenalong with recipes for - eggs and omelets that remove the guesswork for stress-free breakfasts, even for a crowd; gravies and a hollandaise sauce that are rich, perfectly smooth, and never separate; a flawless cheeseburger and an ultrafrothy milk shake; chicken wings made better with Modernist techniques, plus seven sauces and coatings for them; macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend readers like, from gouda and cheddar to jack and Stilton.