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searching for Modernist Cuisine 20 found (32 total)

Spherification (384 words) [view diff] case mismatch in snippet view article find links to article

technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran

El Bulli (1,661 words) [view diff] case mismatch in snippet view article find links to article

Ferran Adrià, later joined by Albert Adrià, and renowned for its modernist cuisine. Established in 1964, the restaurant overlooked Cala Montjoi, a bay

Molten chocolate cake (666 words) [view diff] case mismatch in snippet view article find links to article

on 14 April 2019. Retrieved 6 May 2014. Myhrvold, Nathan (2011). Modernist cuisine : the art and science of cooking. Chris Young, Maxime Bilet, Ryan

Modernist Pizza (208 words) [view diff] exact match in snippet view article find links to article

their skills and become an innovator of their craft." "Volumes". Modernist Cuisine. Retrieved 19 March 2022. "Modernist Pizza Review | The Cooking World"

Cuisine (2,346 words) [view diff] case mismatch in snippet view article find links to article

Nicholas Kurti in 1988. It is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs. Besides

Juli Soler (219 words) [view diff] case mismatch in snippet view article find links to article

66". Eater. Retrieved 24 September 2021. Myhrvold, Nathan (2011). Modernist cuisine : the art and science of cooking (1st ed.). Bellevue, Wash.: Cooking

Xanthan gum (1,718 words) [view diff] case mismatch in snippet view article find links to article

ISBN 978-0-07-015471-1. cuisine, m. (2014). Xanthan Gum. Retrieved from modernist cuisine: "Xanthan Gum". 2012-11-27. Archived from the original on 2014-06-18

Mirazur (308 words) [view diff] case mismatch in snippet view article find links to article

ago (2006) Owner(s) Mauro Colagreco Head chef Mauro Colagreco Food type Modernist cuisine Dress code None Rating Michelin Guide, the best restaurant in the

Osteria Francescana (433 words) [view diff] case mismatch in snippet view article find links to article

1995 Owner(s) Massimo Bottura Head chef Massimo Bottura Food type Modernist cuisine Dress code None Rating Michelin Guide, the best restaurant in the

Pasta by Design (650 words) [view diff] exact match in snippet view article find links to article

of cookery, it is found (among other places) in Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking (2011) and the rise of molecular gastronomy

The Man Behind the Curtain (restaurant) (867 words) [view diff] case mismatch in snippet view article

Established 2014 Owner(s) Michael O'Hare Head chef Michael O'Hare Food type Modernist cuisine Dress code Jacket preferred; no sportswear Rating (Michelin Guide)

Danger zone (food safety) (733 words) [view diff] case mismatch in snippet view article

and Food Safety". USDA. Retrieved 11 June 2015. Myhrvold, Nathan. "Modernist cuisine". The cooking lab. p. 177. {{cite web}}: Missing or empty |url= (help)

Publishing Innovation Award (1,016 words) [view diff] exact match in snippet view article find links to article

Niantic Labs at Google The Digital Book Award for Inkling Habitat: Modernist Cuisine at Home by The Cooking Lab The winners were announced January 14,

Gastrophysics (883 words) [view diff] case mismatch in snippet view article find links to article

Maxime Bilet ; photography by Ryan Matthew Smith and Nathan (2011). Modernist cuisine : the art and science of cooking (1st ed.). Bellevue, Wash.: Cooking

Smoking (cooking) (3,562 words) [view diff] exact match in snippet view article

hotsmoked.co.uk. Retrieved February 11, 2018. Myrvold, Nathan (2011). Modernist Cuisine. The Cooking Lab. p. 143. ISBN 978-0-9827610-0-7. "Curing and Smoking

The Ten Commandments of Nouvelle Cuisine (140 words) [view diff] case mismatch in snippet view article find links to article

presentations. Thou shalt be inventive. Myhrvold, Nathan (2011). Modernist cuisine : the art and science of cooking (1st ed.). Bellevue, Wash.: Cooking

Physics World (3,473 words) [view diff] exact match in snippet view article find links to article

Rising Force: the Magic of Magnetic Levitation – James Livingston Modernist Cuisine – Nathan Myhrvold, Chris Young and Maxime Bilet The 4% Universe: Dark

Grant Achatz (2,680 words) [view diff] case mismatch in snippet view article find links to article

Education The Culinary Institute of America Culinary career Cooking style Modernist cuisine Rating(s) Michelin stars AAA Motor Club Current restaurant(s) Alinea

Bryn Nelson (533 words) [view diff] exact match in snippet view article find links to article

edited two chapters on microbiology and food safety for the six-volume Modernist Cuisine: The Art and Science of Cooking. In 2013, he contributed a chapter

Winston L. Shelton (2,932 words) [view diff] exact match in snippet view article find links to article

November 8, 2015. Myhrvold, Nathan; Young, Chris; Bilet, Maxime (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 978-0982761007