Produktbild: Modernist Cuisine at Home

Modernist Cuisine at Home

2

148,99 €

inkl. gesetzl. MwSt., Versandkostenfrei


Beschreibung

Produktdetails

Verkaufsrang

27454

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.09.2015

Abbildungen

1.479 Fotografien

Verlag

Phaidon

Seitenzahl

684

Maße (L/B/H)

7/28,1/34,6 cm

Gewicht

4687 g

Farbe

Lichtgrau / Kaffee

Sprache

Englisch

ISBN

978-0-9827610-1-4

Beschreibung

Rezension

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

Produktdetails

Verkaufsrang

27454

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.09.2015

Abbildungen

1.479 Fotografien

Verlag

Phaidon

Seitenzahl

684

Maße (L/B/H)

7/28,1/34,6 cm

Gewicht

4687 g

Farbe

Lichtgrau / Kaffee

Sprache

Englisch

ISBN

978-0-9827610-1-4

Herstelleradresse

Phaidon Verlag GmbH
Zähringerstr. 24
10707 Berlin
Deutschland
Email: nhempel@phaidon.com
Url: www.phaidon.com

Kundinnen und Kunden meinen

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  • Bewertung

    aus Zürich

    5/5

    11.12.2011

    Buch (Gebundene Ausgabe)

    phantastische

    Ein Werk, welches bei jedem Kochfan in der Bibiliothek stehen muss. Unglaublich schöne Illustrationen, einfach, klarer Beschrieb, Ideen die in jeder Küche umsetzbar sind. Ein Werk für Profi und Laie.

  • Bewertung

    5/5

    08.12.2011

    Buch (Gebundene Ausgabe)

    das kochen neu erfunden

    aber man wird nicht enttäuscht das hier ist kein kochbuch es ist einen revolution nicth nur auf dem küchensektor auch auf hinsichtlich der fotografien, der beschreibungen und hintergrundinformationen auch ein geniales geschenk

Kundinnen und Kunden meinen

5

2

4

0

3

0

2

0

1

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Bewertungen (2)

  • Produktbild: Modernist Cuisine at Home
  • PART ONE : STOCKING THE
    MODERNIST KITCHEN

    Chapter 1: Countertop Tools
    Invaluable Modern Tools
    Digital Scales
    Digital Thermometers
    Silicone Mats and Molds
    Microplanes
    Blenders
    Mixers and Frothers
    Ice-Cream Makers
    Blowtorches
    Jaccards
    Injectors
    Sieves and Strainers
    Whipping Siphons
    Juicers
    Dehydrators

    Chapter 2: Conventional Cooking Gear
    Stoves
    Pots and Pans
    Pressure Cookers
    Conventional Ovens
    Combi Ovens
    Microwave Ovens
    Grills

    Chapter 3: Sous Vide Cooking Gear
    Four Simple Steps
    Getting the Air Out
    Cooking Sous Vide

    Chapter 4: Modern Ingredients
    Uncommon Ingredients
    Not Your Parents' Supermarket
    Walk on the Wild Side
    Unusual Fruits and Vegetables
    Foraged Foods

    PART TWO: RECIPES

    Chapter 5: Composing and Plating
    Textures
    Flavor Combinations
    Plate-Up Techniques
    Menus
    Timing

    Chapter 6: Basics
    Stocks
    Pressure-Cooked White Chicken Stock
    Brown Beef Stock
    Sous Vide Fish Stock
    Sous Vide Vegetable Stock
    Corn Stock
    Mushroom Jus
    Redeye Gravy
    Brown Chicken Jus
    Red Wine Sauce
    Home Jus Gras
    Sauces
    Pan Gravy
    Fluid Gel
    Common Problems When Thickening and Gelling
    Pressure-Cooked Gravy
    Pistachio Pesto
    Pesto Variations
    Mughal Curry Sauce
    Curry Sauce Variations
    Sous Vide Hollandaise
    Basic Mayonnaise
    Mayonnaise Variations
    Not-So-Secret Special Sauce
    Ketchup
    Salsa Verde
    Marinara
    Marinara Variations
    Strawberry Marinara
    Thai Sweet, Sour, and Savory Glaze
    Oils and Fats
    Sous Vide Lemon Herb Oil
    House Vinaigrette
    Spiced Chili Oil
    Montpelier Butter
    Stovetop Carotene Butter
    Pressure-Cooked Shellfish Butter
    Pressure-Rendered Chicken Fat
    Condiments
    Grilled Applesauce
    Pressure-Cooked Pickled Mustard Seeds
    Garlic Confit
    Pressure-Cooked Caramelized Onions
    Tomato Confit
    Tomato Leather
    Pickled Vegetables
    Vacuum-Infused Celery
    Brining
    Basic Brine for Poultry
    Sweet Brine for Meat
    Fish Brine
    Marinade
    Marinade Variations
    Spice Mixes
    Special Curry Spice
    Chaat Masala
    Fish Spice Mix
    Pain d'Epices Powder
    Chili Spice Mix
    Basic Meat Rub
    Chapter 7: Breakfast Eggs
    Egg Textures
    French Scrambled Eggs
    Omelet Fillings
    Steamed Omelet
    Striped Mushroom Omelet
    Mushroom Puree
    Cream of Mushroom Variation
    Shiitake Marmalade
    Eggs Sunny-Side Up
    Chapter 8: Salads and Cold Soups
    Raspberry Gazpacho
    Fruit Minestrone
    Sous Vide Vichyssoise
    Onion Slaw
    Engineering a Great Salad
    Green Salad
    Pressure-Cooked Quinoa Salad with Cauliflower
    Pressure-Cooked Chickpea Salad
    Sous Vide Tuna Confit
    Pressure-Cooked Lentil Salad

    Chapter 9: Pressure-Cooked Vegetable Soups
    Caramelized Carrot Soup
    Caramelized Vegetable Soup Variations
    Pressure-Cooked Vegetable Jus
    Pressure-Cooked Vegetables
    Pressure-Cooked Barley
    Vegetable Soup Plate-Up and Presentation

    Chapter 10: Steak
    Sous Vide Steak
    Low-Temp Oven Steak
    Sous Vide Steak in a Cooler
    Creamed Spinach
    Grilled Steak
    Grilled Pork Chop
    Lamb Skewers

    Chapter 11: Cheeseburger and Milk Shake
    Modernist Hamburger Patty
    White Sandwich Bread
    Ultrafrothy Milk Shake
    Cheeseburger Assembly
    Meatloaf Sandwich

    Chapter 12: Carnitas
    Pressure-Cooked Carnitas
    Carnitas Variations
    Crispy Pork Chicharrón
    Refried Bean Foam
    Pressure-Cooked Spiced Black Beans
    Pressure-Cooked Pork Belly Adobo

    Chapter 13: Short Ribs
    Sous Vide Short Ribs
    Potato Puree
    Pork Belly B.L.T.
    Lamb Curry
    Chapter 14: Roast Chicken
    Home Roast Chicken
    Roast Chicken Variations
    Baked Chicken with Onions
    Sous Vide Chicken
    Sous Vide Turkey Legs
    Sous Vide Turkey Breast

    Chapter 15: Chicken Wings
    Sous Vide Buffalo Wings
    Crispy Chicken Wings, Korean-Style
    Crispy Fried Chicken Wings
    Boneless Yakitori Wings
    Tsukune
    Skewer Variations
    Buffalo Sauce
    Honey Mustard Sauce
    Yakitori Sauce
    Korean Wing Sauce
    Blue Cheese Sauce
    Chinese Garlic Chili Condiment

    Chapter 16: Chicken Noodle Soup
    Aromatic Chicken Broth
    Aromatic Broth and Soup Variations
    Fresh Noodles
    Dressed Noodle Variations
    Pressure-Cooked Carrots and Leeks
    Chicken Noodle Soup

    Chapter 17: Salmon
    Fragrant Sous Vide Salmon
    Crispy Fish Skin
    Selecting Salmon

    Chapter 18: Shellfish
    Lobster Roll
    Poached Lobster Variation
    Mussels Marinière
    Clams in Chowder Sauce
    Sous Vide Braised Snails

    Chapter 19: Pizza
    Neapolitan Pizza Dough
    Rustic Pizza Dough
    Poolish
    No-Knead Pizza Dough
    Pizza Margherita
    Oven-Fried Pizza
    Pizza Toppings

    Chapter 20: Mac and Cheese
    Mac and Cheese
    Cheese Variations
    Baked Mac and Cheese
    "Fat-Free" Mac and Cheese
    Cheese Crumble
    Perfect Melting Cheese Slice
    Grilled Cheese Sandwiches

    Chapter 21: Risotto and Paella
    Parcooked Vegetable Risotto
    Pressure-Cooked Paella del Bosco
    Risotto and Paella Variations
    Chapter 22: Cornmeal
    Pressure-Cooked Polenta
    Shrimp and Grits
    Fresh Corn Tamale
    Hush Puppy Variation

    Chapter 23: Dishes for the Microwave
    Microwave Eggplant Parmesan
    Sichuan Bok Choy
    Bok Choy Variations
    Microwaved Trout with Scallions and Ginger
    Microwaved Fish Variations
    Microwaved Beef Jerky
    Crispy Beef Strands
    Crispy Beef and Shallot Salad
    Microwave-Fried Herbs
    Instant Chocolate Cake
    Instant Cake Variations

    Chapter 24: Custards and Pies
    Coffee Crème Brûlée
    Vanilla Panna Cotta
    Lemon Posset
    Sous Vide Lemon Curd
    Sous Vide Crème Anglaise
    Pistachio Gelato
    Gelato Variations
    Short and Flaky Pastry Dough
    Sous Vide Pastry Cream