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***BIG COUPON CODE of Modernist Cuisine Cookbook*** http://buybookreviews.org/modernist-cuisine-coupon/ ************************************************* Modernist Cuisine Cook Book Description 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. Modernist Cuisine reviews Modernist Cuisine Modernist Cuisine Low Price Modernist Cuisine Promotion Modernist Cuisine amazon Modernist Cuisine best buy Modernist Cuisine best deals Modernist Cuisine best price Modernist Cuisine cheap prices Modernist Cuisine coupon codes "This book will change the way we understand the kitchen." --Ferran Adrià "A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal "Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build." --Harold McGee "A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier's Ma Cuisine was for the 20th century." --David Kinch "The most important book in the culinary arts since Escoffier." --Tim Zagat "The cookbook to end all cookbooks." --David Chang "Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne Modernist Cuisine coupons Modernist Cuisine discount codes Modernist Cuisine discount coupons Modernist Cuisine lowest price Modernist Cuisine promo Modernist Cuisine promo code Modernist Cuisine reviews In the interest of full disclosure, I had access to a free electronic review copy from the publisher prior to receiving my (unfortunately NOT free) copy from Amazon.com, and I work for an organization mentioned a few times in the book (eGullet). It's hard to review this book without it coming across as hyperbolic: after all, it's a 50-pound, 2400-page beast that will cost you an entire year's cookbook budget and must have cost unfathomable sums to produce; you're either going to love it or hate it. However, I can say with confidence that if you liked McGee's On Food and Cooking: The Science and Lore of the Kitchen, you are going to love Modernist Cuisine. While the press coverage of the book so far has focused on the more esoteric aspects of the book--centrifuges, rotovaps and chemicals, oh my!--the book actually simply treats those items on equal footing with woks, sauté pans, and water. It covers them because you can cook interesting, tasty food with them. Of course, the weird stuff gets all the attention, because, well... it's weird. But this is a book that devotes an entire chapter to *water*. And the things it teaches you *will* make you a better cook. Modernist Cuisine sale Buy Modernist Cuisine Cheap Modernist Cuisine Discount Modernist Cuisine buy Modernist Cuisine where can i buy Modernist Cuisine where to buy Modernist Cuisine The authors are never satisfied with "it just works, don't ask why." It seems like every paragraph, on every detail, is tightly focused on the question of not just "what happens?" or "how do you do it?" but also "WHY does it work?" and "HOW does it work?" This book is particularly excellent if you are science-minded, but it is written with such clarity that I believe anyone can learn these things from it. Who knew that blowing on a spoonful of soup to cool it was so complicated, and so interesting? ***BIG COUPON CODE of Modernist Cuisine Cookbook*** http://buybookreviews.org/modernist-cuisine-coupon/ *************************************************