Name: MODERNIST CUISINE: THE ART AND SCIENCE OF COOKING
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MODERNIST CUISINE: THE ART AND SCIENCE OF COOKING

Laurence King Publishing| harcdpaper| 2438pages | 44×38cm

Publisher TASCHEN
Author Maxime Bilet Nathan Myhrvold, Chris Young (Author)
ISBN 9780982761007

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NT$19,750

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超越你對食譜的認知，烹飪科學領域的權威著作!(活動頁連結) 作者Nathan Myhrvold是微軟前首席技術官長（CTO）兼核心決策者；美國Intellectual Ventures公司CEO。擁有數百項專利和地球物理、空間物理和數理經濟學三門專業學位。在微軟工作期間告假到法國的 La Varenne學習烹飪，之後又有兩年的時間，每週一天到西雅圖最有名的法國餐廳 Rover 去作主廚助手。身為美食狂熱分子、廚師與科學家，烹飪過程產生的物理化學變化、熱能如何進入食物、溶液中的水分子如何起作用，其中存在最核心規則與原理。Nathan Myhrvold為了窮究其中打造了一間烹飪實驗室，並聘請50名大廚、作家、攝影師、設計師、科學家以及編輯組成工作團隊，經過三年不段的試驗分析，終於，這套廚房裡的科學經典誕生了！絕美精彩的瞬間攝影和鉅細靡遺的食譜研究資料，不論在分子料理界或餐飲界無疑的投下了一枚震撼彈。完成這套經典的時間和金錢是瘋狂的，但初衷卻非常單純。「Modernist Cuisine是為了熱愛食物、或者對食物好奇，想了解整個烹飪過程的人而量身打造的。」【備註】高單價商品除破損等瑕疵，拆封後一概不接受退換貨，如造成不便，請您見諒！