Today, I am cheerful to say I am gonna share an innovation related to the culinary industry.It is Modernist Cuisine.
Modernist Cuisine is an innovative idea released by Nathan Myhrvold that used for writing editing a cooking book.It is an encyclopedia and a guide to the science of contemporary cooking.
Modernist Cuisine: The Art and Science of Cooking, is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. .Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics.
In the book, You can see these of visual illustration that readers can be easy to learn and understand some specific skills of culinary and these detail . It is effective to explain some complicated knowledge well.Also, it makes the info. of the book attractive that the readers will be excited to read the book,and enjoy the whole reading process.
Modernist Cuisine has become a new ideology to write cooking books.It is the combination of art and science. It is involved with the modern technology that it has gone beyond the limit which conventional cooking books have.
At the Gourmand World Cookbook Awards 2010, the book was named “the most important cookbook of the first ten years of the 21st century” and was introduced into the group’s hall of fame.Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb),the book has been described as the “cookbook to end all cookbooks.”
Cooking is an art, but like all art, doing it well requires knowing something about the techniques and materials involved. Cooking is also largely empirical, but there are some theoretical insights from science that really help. We don’t have to guess haphazardly at cooking times, for example: by applying the equations of heat transport, we can estimate them pretty accurately. The book includes several that help readers do this . Once you understand an area, such as emulsions, you can focus your experiments to find out, say, which emulsifiers work best and at what concentrations in a given situation.So science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef and for some degree of experimentation. Each bit of scientific insight greatly increases the efficiency of the experiments, however. And when people understand the science, that actually gets the creative juices going and gives them more freedom to explore new techniques and new applications of existing techniques. So by using Modernist techniques, you get more control, and that allows you to be more artistic, not less!
I’m a visual person, I like nice looking things. Not necessarily utilizing them, but just looking at them. I realized this when I got my motorcycle. Sure, riding was fun, but I was more impressed at times by the aesthetic of the vehicle. I wanted to bring it indoors and display it as work of art.Now watching ‘Masterchef’ and other cooking shows made me realize that I love food in the same way as well: not eating but just looking. The prep, the skill, the plating, it’s a visual feast.So,Modernist Cuisine hits all my visual obsessions: infographics, cutaways, food and slow motion imagery.