Free PDF Modernist Cuisine at Home Spanish edition By Myhrvold Nathan
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Modernist Cuisine at Home Spanish edition By Myhrvold Nathan
Free PDF Modernist Cuisine at Home Spanish edition By Myhrvold Nathan
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- Sales Rank: #374398 in Books
- Published on: 2013-10-06
- Released on: 2014-10-30
- Original language: Spanish
- Number of items: 1
- Dimensions: 16.25" h x 3.50" w x 11.50" l, 14.25 pounds
- Binding: Hardcover
- 688 pages
Review
Lleno de ilustraciones y descripciones asombrosas, este original libro que rezuma sabor por los cuatro costados es todo un regalo para aficionados y profesionales de la cocina y, cómo no, para las papilas gustativas de sus invitados. --Lounge, Assens, Suiza
Degustar emoción. Con una puesta en página espectacular y unas impactantes fotografías, este libro marca un antes y un después en la literatura gastronómica. Solo faltaba este completo libro de cocina. --GEO Libros, Madrid, España
About the Author
Nathan Myhrvold es el director general y uno de los fundadores de Intellectual Ventures, una empresa que invierte en innovación. Además de estimular la capacidad creativa de otros, el propio Myhrvold es un inventor prolífico que cuenta con más de 250 patentes expedidas o en proceso de aprobación, incluidas varias relacionadas con la tecnología de los alimentos. Tras dos años de prácticas en Rover's, el restaurante francés más famoso de Seattle, completó su formación culinaria con la prestigiosa chef Anne Willan en la escuela La Varenne. Myhrvold ha trabajado como director gastronómico de Zagat Survey. Nathan Myhrvold es licenciado en Matemáticas, Geofísica y Física Espacial por la UCLA y doctor en Economía Matemática y Física Teórica por la Universidad de Princeton.
Maxime Bilet es licenciado en Escritura Creativa, Literatura y Artes Visuales por el Skidmore College y obtuvo matrícula de honor en el Institute of Culinary Education de Nueva York. Después de unas prácticas en Jack's Luxury Oyster Bar, Jack Lamb lo contrató como jefe de cocina. Se fue a Londres y ceptó unas prácticas con el equipo de Heston Blumenthal en The Fat Duck. Tras haber formado parte del equipo de The Cooking Lab como jefe de investigación y desarrollo, Maxime Bilet lo ha dirigido a diario con el fin de crear y documentar las nuevas técnicas y recetas, concibiendo así la estética original de las fotografías.
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