Modernist Cuisine at Home

　　榮獲國際烹飪專業協會IACP年度圖書大獎

　　七星級終極烹飪書《Modernist Cuisine》原班人馬，在全球引爆新一代餐飲革命的分子料理旋風後，將這股烹飪藝術帶進了家庭廚房中。此次《Modernist Cuisine at Home》456頁紮實內容，以平易實用的角度出發，提供現代掌廚人必知的料理知識，以及逾四百道食譜，從漢堡、雞翅、通心粉到乳酪，自早餐、前菜、主菜到甜點，每道料理都伴隨著鉅細靡遺的說明與圖示，包括製作難易度、特別注意事項、食材重量計算、菜式的歷史掌故與製作步驟等。

　　《Modernist Cuisine》食驗室Cooking Lab憑藉精密的儀器、反覆的科學實測，拆解家庭料理，賦予更棒的口感與風味。不僅提供維持烹煮水準、降低出錯風險的秘訣，還收錄廚房器具的使用知識，諸如：家用烤爐該如何調節？披薩如何能有窰烤般的脆香？選擇鍋具要素為何？
 
　　隨書附上一本可拆洗、防撕扯的線圈別冊，收錄書中食譜與參考資訊，方便讀者實際製作時隨手查閱。

　　無論你是達人或新手，書中豐富的科學知識將為你創造最佳烹調經驗。今晚，你就是分子料理大廚！(文/ 博客來編譯)

　　Winner of the 2013 International Association of Culinary Professionals Award in the category of Food & Beverage Reference/Technical. -- IACP

　　“Modernist Cuisine at Home is destined to change the way we cook – and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new and that teach us something on every single page.” -- Martha Stewart

　　“Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not ‘What should we make for dinner?’ but rather, ‘What can we make for dinner?’””-- Thomas Keller
 
　　“Highly recommended for passionate and committed cooks, and a must for professionals.”-- Michael Ruhlman, Ruhlman.com

　　“This is a new beginning of science, technology, and creativity all mixed together to really create great flavors.”-- Wolfgang Puck
 
　　What can you make for dinner?

　　Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

　　Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

作者簡介

　　微軟第一位首席技術官(CTO) Nathan Myhrvold，曾到知名法國餐廳La Varenne、Rover學藝。近年邀集名廚、科學家、攝影師等數十人，創立一間高科技烹飪實驗室，探索烹飪科學原理，解開食物美味密碼。該黃金團隊研發的第一套七星級烹飪套書《Modernist Cuisine》曾創下美國銷售奇蹟，一刷上市前即售罄！這本《Modernist Cuisine at Home》是該團隊第二部作品，在書市廣發熱烈迴響。

　　Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.

　　Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds additional master's degrees in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.

　　As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau's restaurant Rover's, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.

　　Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing; one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.

　　In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

　　Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.