Table of Contents
- Foreword by Ferran Adrià
- Foreword by Heston Blumenthal
- Our Culinary Journeys
Chapter 1: History2
- Origins of Cooking6
- Evolution and Revolution14
- The Seeds of Modernism32
- The Modernist Revolution52
- The Story of this Book82
- About the Recipes92
Chapter 2: Microbiology for Cooks102
- Microbes as Germs106
- Foodborne Illness110
- Parasitic Worms120
- Protists126
- Bacteria130
- Bacterial Growth142
- Bacterial Death148
- Viruses152
- Prions156
Chapter 3: Food Safety162
- The Complex Origins of Food Safety Rules166
- Common Misconceptions174
- Understanding the FDA Rule Book182
- Simplifying Food Safety with Science190
- Hygiene196
Chapter 4: Food and Health208
- Dietary Systems214
- Medical Dietary Systems222
- Nonmedical Dietary Systems240
- Modernist Ingredients250
Chapter 5: Heat and Energy260
- The Nature of Heat and Temperature264
- Energy, Power, and Efficiency272
- Heat in Motion277
Chapter 6: The Physics of Food and Water292
- Water is Strange Stuff296
- The Energy of Changing States300
- Freezing and Melting304
- Vaporization and Condensation314
- Sublimation and Deposition326
- Water as a Solvent330
- Water Quality and Purity335
Chapter 7: Traditional Cooking2
- Grilling6
- Broiling18
- Roasting28
- Panfrying a la Plancha36
- Sautéing44
- Stir-Frying48
- Covered Sautéing58
- Boiling62
- Steaming70
- Canning74
- Pot-Roasting and Stewing92
- Baking100
- Cooking in Oil114
- Smoking132
Chapter 8: Cooking in Modern Ovens150
- Cooking with Moist Air154
- Cooking with Microwaves182
Chapter 9: Cooking Sous Vide192
- Why Sous Vide?198
- Packaging Food for Sous Vide208
- Sous Vide Equipment228
- Strategies for Cooking Sous Vide242
- Strategies for Chilling and Reheating252
- Blanching and Searing for Sous Vide266
Chapter 10: The Modernist Kitchen280
- Extracting Flavors288
- Infusing Essences318
- Juicing332
- Filtering350
- Concentrate!378
- Cutting ’Em Down to Size398
- Drying428
- Cryogenic Freezing and Carbonating456
Chapter 11: Meat and Seafood2
- How Muscle Works6
- Converting Muscle into Meat36
- Cutting48
- Cooking Meat and Seafood74
- Cooking Skin and Innards120
- Salting and Drying158
- Marinating196
- Smoking214
- Restructuring224
Chapter 12: Plant Foods258
- Plants as Food262
- Cooking Sous Vide286
- Pressure-Cooking298
- Microwaving310
- Frying314
- Preserving344
- Modifying Textures374
Chapter 13: Thickeners2
- How Thickening Works12
- Strategies for Thickening14
- Starches20
- Hydrocolloids38
Chapter 14: Gels64
- How Gelling Works70
- Egg Gels74
- Dairy and Tofu Gels102
- Gelling with Hydrocolloids124
- Fluid Gels176
- Spherification184
Chapter 15: Emulsions196
- How Emulsification Works200
- Methods of Emulsifying206
- Modernist Emulsions214
Chapter 16: Foams240
- How Foams Work244
- Forming Foams252
- Kinds of Foams262
Chapter 17: Wine316
- What Makes a Great Wine322
- Tasting Wine334
Chapter 18: Coffee354
- From Cherry to Bean358
- Brewing364
- Espresso372
- The Art of Milk and Coffee390
- Achieving Consistency396
MODERNIST CUISINE: THE ART AND SCIENCE OF COOKING IS A BEAUTIFUL WORK BUT HIGHLY PRACTICAL, TOO. AS AN ADDED BONUS THE SET INCLUDES A SPIRAL-BOUND 350-PAGE KITCHEN MANUAL PRINTED ON HEAVY-DUTY, STAIN-RESISTANT PAPER. THE MANUAL FEATURES EASY-TO-USE, CONDENSED VERSIONS OF THE PARAMETRIC, EXAMPLE, AND PLATED RECIPES FROM THE BOOK.
- About the recipes
Chapter 19: Tender Cuts2
- Beef Rib Steak
- Mushroom Swiss Burger
- Autumn Harvest Pork Roast
- Rack of Lamb with Garlic
- Blanquette de Veau
- Choucroute Royale
Chapter 20: Tough Cuts40
- Braised Short Ribs
- Modernist Pot-au-Feu
- Hungarian Beef Goulash
- Osso Buco Milanese
- American BBQ
- Cassoulet Toulousain (Autumn and Spring)
- Historic Lamb Curries
- Sunday Pork Belly
Chapter 21: Poultry106
- Foie Gras à la Vapeur
- Poularde en Vessie
- Duck Apicius
- Pigeon en Salmis
- Guinea Hen Tajine
Chapter 22: Fish140
- Fish and Chips
- Hamachi Maltaise
- Monkfish with Mediterranean Flavors
- Skate in Black Butter
- Salmon Rus
- Malaysian Steamed Snapper
- Black Cod “Frédy Girardet”
- Hawaiian Poke
Chapter 23: Shellfish176
- Shrimp Cocktail
- Lobster Américaine
- Thai Crab Miang
- Pulpo a la Gallega
- Shellfish Omakase
- Oyster Stew
Chapter 24: Eggs208
- The Breakfast Egg
- Mushroom Omelet
- Oeuf en Meurette
Chapter 25: Starches222
- Cocoa Tajarin
- Spaghetti alle Vongole
- Russian Pelmeni
- Paella Valenciana
- Astronaut Ramen
- Shanghai Soup Dumplings
Chapter 26: Fruits and Vegetables258
- Onion Tart
- Lentil Salad
- Sweet Pea Fricassee
- Strawberry Gazpacho
- Crispy Cauliflower
- Watermelon Bulgogi
- Glossaries of Technical And Culinary Terms
- Reference Tables, Sources, Credits
- The Modernist Cuisine Team and Acknowledgements
- Index
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