目录
VOLUME 1:
HISTORY AND FUNDAMENTALS
CHAPTER 1: HISTORY 2
Origins of Cooking 6
Evolution and Revolution 14
The Seeds of Modernism 33
The Modernist Revolution 52
The Story of this Book 83
About the Recipes 93
CHAPTER 2: MICROBIOLOGY FOR COOKS 102
Microbes as Germs 106
Foodborne Illness 110
Parasitic Worms 120
Protists 126
Bacteria 130
Bacterial Growth 142
Bacterial Death 148
Viruses 152
Prions 156
CHAPTER 3: FOOD SAFETY 162
The Complex Origins of Food Safety Rules 166
Common Misconceptions 174
Understanding the FDA Rule Book 182
Simplifying Food Safety with Science 190
Hygiene 196
CHAPTER 4: FOOD AND HEALTH 208
Dietary Systems 214
Medical Dietary Systems 222
Nonmedical Dietary Systems 240
Modernist Ingredients 250
CHAPTER 5: HEAT AND ENERGY 260
The Nature of Heat and Temperature 264
Energy, Power, and Efficiency 272
Heat in Motion 277
CHAPTER 6: THE PHYSICS OF FOOD AND WATER 292
Water is Strange Stuff 296
The Energy of Changing States 300
Freezing and Melting 304
Vaporization and Condensation 314
Sublimation and Deposition 326
Water as a Solvent 330
Water Quality and Purity 335
VOLUME 2:
TECHNIQUES AND EQUIPMENT
CHAPTER 7: TRADITIONAL COOKING 2
Grilling 7
Broiling 18
Roasting 28
Panfrying a la Plancha 37
Sautéing 44
Stir-Frying 48
Covered Sautéing 58
Boiling 63
Steaming 70
Canning 75
Pot-Roasting and Stewing 93
Baking 101
Cooking in Oil 115
Smoking 132
CHAPTER 8: COOKING IN MODERN OVENS 150
Cooking with Moist Air 154
Cooking with Microwaves 182
CHAPTER 9: COOKING SOUS VIDE 192
Why Sous Vide? 198
Packaging Food for Sous Vide 208
Sous Vide Equipment 228
Strategies for Cooking Sous Vide 242
Strategies for Chilling and Reheating 252
Blanching and Searing for Sous Vide 267
CHAPTER 10: THE MODERNIST KITCHEN 280
Extracting Flavors 288
Infusing Essences 318
Juicing 332
Filtering 351
Concentrate! 379
Cutting ’Em Down to Size 398
Drying 428
Cryogenic Freezing and Carbonating 456
VOLUME 3:
ANIMALS AND PLANTS
CHAPTER 11: MEAT AND SEAFOOD 2
How Muscle Works 6
Converting Muscle into Meat 32
Cutting 44
Cooking Meat and Seafood 70
Cooking Skin and Innards 116
Salting and Drying 152
Marinating 190
Smoking 208
Restructuring 220
CHAPTER 12: PLANT FOODS 258
Plants as Food 262
Cooking Sous Vide 286
Pressure-Cooking 298
Microwaving 310
Frying 314
Preserving 344
Modifying Textures 374
VOLUME 4:
INGREDIENTS AND PREPA¬ TIONS
CHAPTER 13: THICKENERS 2
How Thickening Works 12
Strategies for Thickening 14
Starches 20
Hydrocolloids 38
CHAPTER 14: GELS 64
How Gelling Works 70
Egg Gels 74
Dairy and Tofu Gels 102
Gelling with Hydrocolloids 124
Fluid Gels 176
Spherification 184
CHAPTER 15: EMULSIONS 196
How Emulsification Works 200
Methods of Emulsifying 206
Modernist Emulsions 214
CHAPTER 16: FOAMS 240
How Foams Work 244
Forming Foams 252
CHAPTER 17: WINE 316
What Makes a Great Wine 322
Tasting Wine 334
CHAPTER 18: COFFEE 354
From Cherry to Bean 358
Brewing 364
Espresso 372
The Art of Milk and Coffee 391
Achieving Consistency 396
VOLUME 5: PLATED DISH RECIPES
ABOUT THE RECIPES viii
CHAPTER 19: TENDER CUTS 2
Beef Rib Steak
Mushroom Swiss Burger
Autumn Harvest Pork Roast
Rack of Lamb With Garlic
Blanque¬ e De Veau
Choucroute Royale
CHAPTER 20: TOUGH CUTS 40
Braised Short Ribs
Pot-au-Feu
Hungarian Beef Goulash
Osso Buco Milanese
American BBQ
Cassoulet Toulousain (Autumn and Spring)
Historic Lamb Curries
Sunday Pork Belly
CHAPTER 21: POULTRY 106
Foie Gras à la Vapeur
Crispy Hay-Smoked Chicken
Duck Apicius
Pigeon en Salmis
Guinea Hen Tajine
CHAPTER 22: FISH 140
Fish and Chips
Hamachi Maltaise
Monk¬ sh with Mediterranean Flavors
Skate in Black Bu er
Salmon Rus
Malaysian Steamed Snapper
Black Cod “Frédy Girardet”
Hawaiian Poke
CHAPTER 23: SHELLFISH 178
Shrimp Cocktail
Lobster Américaine
ai Crab Miang
Pulpo a la Gallega
Shell¬ sh Omakase
Oyster Stew
CHAPTER 24: EGGS 208
e Breakfast Egg
Mushroom Omelet
Oeufs en Meure e
CHAPTER 25: STARCHES 222
Cocoa Tajarin
Spaghe i alle Vongole
Russian Pelmeni
Paella Valenciana
Astronaut Ramen
Shanghai Soup Dumplings
CHAPTER 26: FRUITS AND VEGETABLES 258
Onion Tart
Lentil Salad
Sweet Pea Fricassee
Strawberry Gazpacho
Crispy Cauli ower
Watermelon Bulgogi
PHOTOGRAPHS AND ILLUSTRATIONS IV
GLOSSARIES OF CULINARY AND TECHNICAL TERMS V
SOURCES OF EQUIPMENT AND INGREDIENTS, REFERENCE TABLES XXX
THE MODERNIST CUISINE TEAM, ACKNOWLEDGMENTS, INDEX XLVI
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