Modernist Cuisine: The Art and Science of Cooking

美食，佐以科學與藝術
七星級終極烹飪書問世！

　　5卷+1本防水手冊 (附透明壓克力書盒)

　　"徹底顛覆人們對廚房的想像" --西班牙國寶級神廚Ferran Adria
　　"烹飪技藝的里程碑！展現其他料理書不及的規模及細節"--經典《食物與廚藝》作者Harold McGee
　　"終結所有烹飪書的傑作"--紐約傳奇名廚David Chang

　　3,200張全彩照
　　1,500套食譜
　　2,438頁
　　20公斤

　　美國銷售奇蹟，一刷上市前即售罄！新一波料理革命

　　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、攝影師等廿人，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！本套書完整記錄實驗室耗時三年的驚人研究成果，當中部分圖片還攝於千分之一秒。從食材基礎知識與起源、「將蛋煎得外嫩內軟」這類簡易技法，到美食黃金比例的調配…這套跨時代鉅作以藝術及科學角度，一網打盡烹飪各環節！是為了喜愛美食、對食物充滿好奇的讀者創作的奇書。(文/巧比非爾)

　　A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new 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.

　　How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn’t go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new 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. You will view cooking—and eating—in a whole new light. A sampling of what you’ll 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.

　　Many invaluable features include:

　　．Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying;

　　．The most comprehensive guide yet published on cooking sous vide, including the best 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;

　　．Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas;

　　．Some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others.

　　From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.

作者簡介

　　DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

　　After working for two years as a stagier at Seattle’s top French restaurant, Rover’s, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world’s top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

　　Myhrvold’s formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.

　　CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.

　　MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack’s Luxury Oyster Bar, The Fat Duck, and Auberge de.

第1卷：烹飪歷史與基本知識

348 Pages
‧料理歷史大事件
‧廚房裡的微生物學
‧食物安全與健康
‧溫度與能量
‧食物與水的物理學

第2卷：技術與器材

480 Pages
‧傳統料理
‧現代烤箱烹調法
‧真空烹調法
‧現代主義者廚房

第3卷：烹飪歷史與基本知識

408 Pages
‧肌肉如何運作
‧切割與料理肉類與海鮮
‧醃製、風乾、滷與煙燻
‧食用農作物
‧蔬果真空烹調
‧農作物的高壓烹調、微波爐料理、炒及保存

第4卷：食材與運用

416 Pages
‧增稠劑
‧凝膠
‧泡沫醬汁
‧泡沫
‧酒
‧咖啡

第5卷：食譜

412 Pages
‧嫩肉
‧須燉煮的硬肉
‧家禽肉
‧魚肉
‧貝類及有殼類
‧蛋類
‧澱粉類
‧蔬菜與水果

第6卷：食譜及參考目錄

374 Pages
‧美觀實用的廚房手冊，內頁防水防油又抗撕！
‧收錄第2~5卷簡易實作練習與食譜