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Modernist Cuisine at Home Spanish edition, by Myhrvold Nathan
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La publicaci�n de los seis vol�menes de la innovadora y enciclop�dica obra Modernist Cuisine, compendio de t�cnicas de cocina, sofisticadas recetas y espectaculares fotograf�as, supuso toda una revelaci�n para cocineros profesionales y aficionados por igual. A la estela de aquel �xito espectacular a�n vigente, esta nueva edici�n acerca las ense�anzas de Modernist Cuisine a un p�blico todav�a m�s amplio y se asegura de que cualquier entusiasta y ne�fito de los pucheros pueda sacar provecho de las �ltimas innovaciones. Destinado a establecer un nuevo est�ndar en los libros de recetas para el hogar, Modernist Cuisine at Home constituye el manual definitivo para todo aquel que desee hacer suyas las t�cnicas culinarias de los grandes chefs y aplicarlas en su cocina. A lo largo de una gu�a profusamente ilustrada, Nathan Myhrvold y Maxime Bilet, coautores de la obra original, repasan la informaci�n para hacerla accesible a cocineros de todos los niveles y aportan nuevas recetas especialmente adaptadas a los ingredientes y utensilios m�s habituales. Inspirado por la misma ansia de perfecci�n que dio a luz Modernist Cuisine, el presente volumen aplica los m�todos vigentes en el Cooking Lab de Nathan Myhrvold a los platos caseros m�s cl�sicos, desde las hamburguesas y las alitas de pollo hasta los platos de pasta, as� como a aut�nticas exquisiteces como la sopa de marisco con pistachos y los caracoles sous vide. El tomo principal, de 456 p�ginas, incluye toda la informaci�n que un cocinero necesita para equipar y gestionar una cocina moderna; todas las recetas se han incluido en un pr�ctico manual de cocina adicional de 230 p�ginas. En �l se incluyen m�s de 400 nuevas recetas, la mayor�a ilustradas con pr�cticas fotograf�as paso por paso que facilitan la tarea de llevar a la mesa platos de la m�s alta calidad.
- Sales Rank: #374398 in Books
- Published on: 2013-10-06
- Released on: 2014-10-30
- Original language: Spanish
- Number of items: 1
- Dimensions: 16.25" h x 3.50" w x 11.50" l, 14.25 pounds
- Binding: Hardcover
- 688 pages
Review
Lleno de ilustraciones y descripciones asombrosas, este original libro que rezuma sabor por los cuatro costados es todo un regalo para aficionados y profesionales de la cocina y, c�mo no, para las papilas gustativas de sus invitados. --Lounge, Assens, Suiza
Degustar emoci�n. Con una puesta en p�gina espectacular y unas impactantes fotograf�as, este libro marca un antes y un despu�s en la literatura gastron�mica. Solo faltaba este completo libro de cocina. --GEO Libros, Madrid, Espa�a
About the Author
Nathan Myhrvold es el director general y uno de los fundadores de Intellectual Ventures, una empresa que invierte en innovaci�n. Adem�s de estimular la capacidad creativa de otros, el propio Myhrvold es un inventor prol�fico que cuenta con m�s de 250 patentes expedidas o en proceso de aprobaci�n, incluidas varias relacionadas con la tecnolog�a de los alimentos. Tras dos a�os de pr�cticas en Rover's, el restaurante franc�s m�s famoso de Seattle, complet� su formaci�n culinaria con la prestigiosa chef Anne Willan en la escuela La Varenne. Myhrvold ha trabajado como director gastron�mico de Zagat Survey. Nathan Myhrvold es licenciado en Matem�ticas, Geof�sica y F�sica Espacial por la UCLA y doctor en Econom�a Matem�tica y F�sica Te�rica por la Universidad de Princeton.
Maxime Bilet es licenciado en Escritura Creativa, Literatura y Artes Visuales por el Skidmore College y obtuvo matr�cula de honor en el Institute of Culinary Education de Nueva York. Despu�s de unas pr�cticas en Jack's Luxury Oyster Bar, Jack Lamb lo contrat� como jefe de cocina. Se fue a Londres y cept� unas pr�cticas con el equipo de Heston Blumenthal en The Fat Duck. Tras haber formado parte del equipo de The Cooking Lab como jefe de investigaci�n y desarrollo, Maxime Bilet lo ha dirigido a diario con el fin de crear y documentar las nuevas t�cnicas y recetas, concibiendo as� la est�tica original de las fotograf�as.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Magnifico libro
By Jbermudez
Una edici�n fantastica con informaci�n muy, muy interesante y espero que util
0 of 0 people found the following review helpful.
loved
By Guillermo Llinas
Very Innovative aproach to cooking, loved it
0 of 0 people found the following review helpful.
Five Stars
By Mario Pasik
Great, amazing, expectacular!!!!
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