|
''Modernist Cuisine: The Art and Science of Cooking'' is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a volume kitchen manual. 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.〔(【引用サイトリンク】title=GOURMAND AWARDS 2010 COOKBOOKS )〕 Containing 2,438 pages and weighing in at ,〔(【引用サイトリンク】 title= Modernist Cuisine: The Art and Science of Cooking () )〕 the book has been described as the “cookbook to end all cookbooks.”〔 == History == The idea for the book came up when Myhrvold acquired a temperature-controlled water bath for sous vide cooking in 2003. He tried to find information about this new cooking technique, which had been invented in the 1960s and was in use at many restaurants by 2003. He could find only a few articles and one book (in Spanish) on sous vide, however. He posted messages on eGullet, a high-end cooking forum, asking for recipes or sources, but found that the process was poorly understood.〔 Myhrvold has attended Ecole de Cuisine la Varenne, a cooking school in Burgundy, France and has also cooked part-time at Rover's, a French restaurant in Seattle owned by Thierry Rautureau. He is also a scientist, having earned advanced degrees in geophysics, space physics, and theoretical and mathematical physics, done post-doctoral research with Stephen Hawking at Cambridge University, and worked for many years as the chief technology officer and chief strategist of Microsoft.〔(【引用サイトリンク】title= Bio Detail )〕 Drawing on his food and science skills, Myhrvold performed experiments and calculations to generate tables of times and temperatures for cooking various foods sous vide. When he posted these tables to eGullet, answering the question that he himself had asked in that forum about one year earlier, someone suggested that he should write a book. In 2006 he began to do so, but soon realized that he could not write the book he wanted himself, and that it would require a team using proper equipment.〔 Myhrvold started buying equipment for the research kitchen in the Intellectual Ventures lab. Much of the equipment was standard cooking equipment, but it also included items such as rotor-stator homogenizers, ultrahigh-pressure homogenizers, freeze-dryers, a 50 G centrifuge,〔 ultrasonic baths, and rotary evaporators. The laboratory already included other high-tech and industrial equipment, a 100-ton hydraulic press,〔 a large water-jet cutter, an electrical discharge machine, and automated milling machines. Myhrvold and Wayt Gibbs, an executive editor at Intellectual Ventures who served as the editor-in-chief and project manager for the book, also hired writers and editors, research assistants, photo editors, and an art director. First hired was Chris Young, who had just stopped his work of leading the development kitchen in Heston Blumenthal's restaurant The Fat Duck in England. Young recruited Maxime Bilet, also from The Fat Duck, who led the team of research chefs that developed and tested the 1,522 recipes in the book.〔 Photographer Ryan Matthew Smith joined the team after answering an advert on Craigslist seeking a photo editor. The book team ultimately grew to include more than 50 staff and freelance contributors plus 14 outside experts who reviewed various chapters of the book. At the high point of the project, 36 researchers, chefs, and editors were working simultaneously on the book. Initially the book was planned to be 150 pages on cooking sous vide in water baths and combi ovens, along with some scientific fundamentals relevant to those techniques.〔 It gradually grew in scope, and by late 2009 the book plan had expanded to 1,500 pages,〔 before finally being printed at 2,438 pages.〔 The book cost more than to produce the first printing of 6,000 copies, which sold out shortly after the publication date in March 2011.〔 In April 2011, The Cooking Lab ordered a second printing of 25,000 copies. The Cooking Lab published a less expensive, two-volume sequel, titled ''Modernist Cuisine at Home'', coauthored by Myhrvold and Bilet, in October 2012.〔(【引用サイトリンク】title= Here's a Massive Preview of 'Modernist Cuisine at Home' )〕 In May 2013, it announced that a third book in the series, titled ''The Photography of Modernist Cuisine,'' would be released in October 2013.〔(【引用サイトリンク】title=Nathan Myhrvold Releasing New Book, "The Photography of Modernist Cuisine" )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Modernist Cuisine」の詳細全文を読む スポンサード リンク
|